Elderberry Almond Pie Recipes

ELDERBERRY PIE

Steps:

• Combine berries, sugar, flour, and lemon juice in a medium sauce pan.
• Heat mixture until it just starts to boil, stirring occassionaly.
• Remove from heat and let cool for 15 minutes.
• Preheat oven to 425 degrees Fahrenheit.
• Spread bottom crust in a 9 inch pie pan.
• Spread berry mixture in pie shell.
• Sprinkle cinnamon on top.
• Dot butter on top.
• Put top crust on and seal edges.
• Poke several vent holes in top crust.
• Bake at 425 degrees Fahrenheit for 10 minutes. Turn oven down to 350 degrees Fahrenheit, leaving pie in oven, and bake for 30 minutes longer.

ELDERBERRY PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cornstarch in a little bit of water and add to berries and sugar. Cook, stirring constantly until desired thickness. Add more cornstarch if not thick enough. Add lemon juice.
• Pour into bottom crust. Dot with butter. Put on top crust or make a lattice.
• Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes.
• Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.

ELDERBERRY & ALMOND PIE

Steps:

• Make a syrup by first washing the berries well and stripping them from their stalks. Tip them into a pan with 2 tbsp water and half the sugar. Simmer for 10 minutes and add more sugar if you think you need it. After 10-15 mins the syrup will have thickened, at which point let it cool and strain through a fine sieve to get rid of any pips. Set aside.
• Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and cut into two circles - one large enough to line the base of a 20cm pie dish and the other for the lid. Grease the tin with the butter and line the base with the larger round of pastry. Scatter over the ground almonds, then pour the elderberry syrup on top. Brush the edges of the pastry with water and drape over the lid and press or crimp the edges together and make a hole in the top. Brush the top with water and sprinkle with the remaining sugar. Bake for 40-45mins until the pastry is crisp and golden. Leave to cool a little then enjoy warm cut into slices with crème fraîche, yoghurt, or ice cream. Adapted from 'The Hedgerow Handbook - Recipes, Remedies and Rituals' published by Square Peg

BLUEBERRY-ELDERFLOWER PIE

Steps:

• Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
• Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
• Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.

RASPBERRY-ALMOND PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
• For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
• Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
• For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
• In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
• On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
• Cut into slices and serve.

SOUR CREAM ELDERBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place one pie crust in the bottom of a 9-inch pie plate.
• Mix elderberries, sour cream, sugar, flour, and almond extract together gently in a large bowl. Pour into pie crust and spread evenly. Place second pie crust on top; pinch edges to seal. Poke vent holes in the top crust with a sharp knife.
• Bake in the preheated oven until crust is golden brown, about 45 minutes. Cool before serving, about 15 minutes.

RASPBERRY ALMOND PIE

Steps:

• Spread jam in the pie crust.
• Cream the butter and sugar together.
• Add the eggs one at a time, beating after each addition.
• Stir in the almonds.
• Pour the batter over the jam.
• Bake in a 350 oven for 45 minutes or until delicately browned.