Elderberry or Purple-Fingers Pie
A rich and flavorful double-crust pie filled with elderberries, grapes, and a touch of elderberry honey.
Servings 8 slices
Ingredients
- 3 tablespoons cornstarch
- 2 tablespoons grape juice
- 3 ½ cups elderberries, stems removed
- ¾ cup sugar
- ¾ cup seedless grapes, cut into quarters
- 1 tablespoon lemon juice
- 1 tablespoon elderberry honey
- ¼ teaspoon salt
- 1 tablespoon butter
- 1-2 tablespoons milk
Instructions
- Preheat oven to 450°F. Line the pie pan with a bottom crust.
- In a saucepan, mix cornstarch with a little bit of grape juice. Add elderberries and sugar. Cook, stirring constantly, until mixture thickens. Add more cornstarch if needed.
- Add grapes, lemon juice, elderberry honey, and salt. Stir well to combine.
- Pour mixture into the prepared crust. Dot with butter.
- Moisten the edge of the bottom crust, then add the top crust. Trim to ½ inch larger than the pie pan. Press edges firmly together, flute, and cut slits in the center to vent.
- Brush the top crust with milk. Place pie on a cookie sheet to catch any overflow.
- Bake at 450°F for 10 minutes, then reduce heat to 350°F and bake for 45 minutes or until the crust is golden brown.
