Elderberry & Almond Pie

Ingredients

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.

Veg Box Recipes Newsletter