This recipe was given to me by a volunteer at the community hospital. It makes a creamy and scrumptious snack or finale to any dinner. Elderberries can be used fresh or frozen.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 double-crust 9-inch pie |
Ingredients
- 2 9-inch refrigerated pie crusts
- 3 cups elderberries
- 1 ½ cups sour cream
- 1 ½ cups white sugar
- ½ cup all-purpose flour
- 1 teaspoon almond extract
Instructions
- 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.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 260 mg |
| Sugars | 38 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I made this pie with a graham cracker crust. The taste is mild and I would call it ok, but I would not make again. This is my first year of cooking with elderberries. I’m surprised by their low flavor. Next year I will make the syrup, I hear that is the best thing to do with them.