The berries in this wonderful double-crust pie are doused with lemon juice for a little zip. Sugar, flour and salt are sprinkled over the glistening berries, and the top crust is sealed and fluted. It 's then plopped into a hot oven and baked until the cr
INGREDIENTS (for 8 servings):
- 2 1/2 cups elderberries
- 3 tablespoons lemon juice
- 3/4 cup white sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 recipe pastry for a 9 inch double crust pie
Preheat oven to 425 degrees F (220 degrees C). Line a 9 inch pie pan with pastry.
Combine berries and lemon juice. Pour into shell. Mix sugar, salt and flour. Sprinkle over berries.
Cover with top crust. Seal and flute edges. Cut a few small steam vents in the top.
Bake at 425 degrees F (220 degrees C) for 10 minutes, reduce oven temperature to 350 degrees F (175 degrees C) and bake 30 minutes longer.