Elderberry & Almond Pie
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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. |
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Ingredients
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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
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Method
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- Roll the pastry out into two rounds - one large enough to form the base of the pie, the other for the lid
- 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
- 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.
- 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.
- 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.
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Time From Cupboard-To-Table
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1 hour |
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Notes & Variations on
Elderberry & Almond Pie
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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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Elderberry Syrup
This is a great way of preserving fresh, ripe elderberries. The syrup keeps in a jar in the fridge for a couple of weeks. Or you can freeze it in ice cube trays, then store the cubes in plastic bags, to last all winter. |
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