Recipe: Elderberry-Raspberry Pie

photo credit: Travis (my brother), of Indiana

Here’s the recipe I’ve been talking about. Delicious!

One of my brothers made an elderberry-raspberry cobbler (above photo). He added the additional crust needed for a 9″ x 13″ pan, and changed the total berries to 5 cups. (You can play with the ratio of elderberries and raspberries, so long as you end up with 5 cups.) Otherwise, he said nothing else was changed with the pie recipe to make the cobbler.

Here’s the “pie” recipe.

2 Pie Crusts (a top and bottom crust – 9”)
2 ½ c. Elderberries (lightly rinsed)
1 ½ c. Raspberries (red or black, preferably red)
2/3 c. Sugar [For a “healthier” pie, you can go as low as 1/3 c. when using red raspberries.]
3 T. Flour, Tapioca Flour, or Corn Starch (thickening agent for the elderberry juice)
2 T. Butter Pats (butter slices)
1 T. Lemon Juice


Set pie crusts and butter pats aside.
Mix the sugar and flour together thoroughly.
With your hands, mix the elderberries, raspberries, and lemon juice together.
Combine the sugar/flour mixture with the other mixed ingredients, and mix all together.

Pour mixed ingredients into pie shell, and top with 2 T. of butter pats.

Cover with top pie crust.
Using a little milk where the crusts meet, join the crusts with a fork.
Cut several slits in the upper pie crust to vent juices and steam.

Bake in preheated oven at 450 degrees F for 10 minutes.

Reduce Heat
Reduce heat to 350 degrees F, and continue baking for 30 to 40 minutes, until crust is done.

Let Cool
Let the pie cool for a couple hours, allowing the inside to thicken.

photo credit: Holly (me) (the pie I made this week)

Although I prefer my creamy apple pie chilled, this pie is best savored warm, with a serving of vanilla ice cream. Enjoy!

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