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.
 
 

Ingredients

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
 

Method

  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.

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Elderberry Recipes

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.
 
 

Blackberry Recipes

Apple & Blackberry Crumble
Apple and Blackberry crumble is a definitive autumn dessert. In this version, you save even more time by not peeling the apples or pre-cooking the fruit.
Cosy Baked Stuffed Apples
This recipe was suggested to us by our good friend Gill in London. It's a really comforting "old-school pud" that you can play around with, and which also works brilliantly for breakfast times.
Bramble & Apple Jelly
Go straight back to your childhood with this recipe, when you've been out picking wild blackberries and apples.
Blackberry & Coconut Slice
All you need is some dessicated coconut, cake ingredients and a bowl of blackberries from the hedgerows. It doesn't matter if they're a bit tart - it adds to the flavour.
Quick Blackberry Sauce
This blackberry sauce recipe has to win a prize for being quick, easy and delicious.
Blackberry & Apple Syrup
This is a delicious way of preserving blackberries and cooking apples. It keeps well in sterilised jars or frozen in pots in the freezer.
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge