VegBox Recipes

Elderberry & Almond Pie

Elderberry and almond pie is a combination I would never have dreamed of. So I'd like to thank an anonymous friend in our village for sharing her family recipe with us. Thanks also to a reader, Pippa, for the photograph.


Serves 8 in an 8 inch pie / flan tin

  • ½ pack frozen pastry (either shortcrust or puff) or 1 pie's worth of shortcrust pastry, if you prefer to make your own
  • 20 sprigs of elderberries
  • up to 200g sugar - see note on point 2, below
  • 200g ground almonds


  1. Roll the pastry out into two rounds - one large enough to form the base of the pie, the other for the lid

  2. Make the syrup:
    • Wash the elderberries thoroughly
    • Go through them carefully to remove any under-ripe berries
    • Gently pull the berries off the stalks, either by rubbing along the stalk with your fingers or using a dinner fork
    • Put the berries in a pan with 2 tbsp water and half the sugar
    • Simmer gently for 10 minutes and taste to test the sweetness. Add more sugar if you need to
    • When the berries are soft (about 20 minutes) and the juice has thickened, the syrup is ready
    • Push through a sieve to remove the pips

  3. Line the pie dish / flan tin with the larger circle of pastry. Push down well. Fill with the ground almonds. Pour the sieved syrup on top. There's no need to mix - this will happen during cooking.

  4. Use a pastry brush and brush water onto the rim of the pie base, before securely pressing the pastry lid in place. Make a small hole in the top of the pie to allow steam to escape.
    If you want a browned top to your pie, brush the top with a little beated egg.

  5. Bake at 180 deg C for 35-45 minutes, until the pastry is crisp and the top is brown. Serve warm with fresh yoghurt or cream.

Time From Cupboard-To-Table

1 hour

Notes & Variations on Elderberry & Almond Pie

This pie keeps well in the fridge for up to a week.

Try using blackberries instead of elderberries for the syrup, if they're easier for you to find.


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