Alright, let’s talk about this here elderberry pie. You know, the one them fancy folks like to eat, but us country folks, we know how to make it good and proper.
First off, you gotta get yourself some elderberries. Now, I ain’t talkin’ ’bout them store-bought things, all soaked in syrup and whatnot. I mean the real deal, fresh-picked if you can get ’em. If not, frozen’s alright, I guess, but fresh is always best, you hear? Best ingredients make the best pie, that’s what my mama always said.
- 3 to 4 cups of elderberries, fresh or frozen
- 7 tablespoons of cornstarch
- 3 tablespoons of water or maybe some grape juice if you’re feelin’ fancy
See, nothin’ too complicated. Just good, plain stuff. That’s how we do things ’round here.
Now, you take them berries and dump ’em in a bowl. Don’t be shy, just dump ‘em right in. Then you mix up that cornstarch with the water or juice, gotta make it smooth, you know, no lumps. Pour that over the berries and stir it all up good. Make sure every berry gets coated, just like a good ol’ blanket on a cold night.
Next, you gotta make the crust. Now, I ain’t gonna lie, makin’ crust ain’t for the faint of heart. It takes some doin’. But if you ain’t up for it, store-bought’s fine, I reckon. Just make sure it’s a good one, flaky and buttery. Nobody wants a tough old crust, that’s for sure.
So you roll out that crust and put it in your pie plate. Then you pour in them berries, all mixed up and ready to go. Top it with another crust, or maybe just some strips if you’re feelin’ lazy. Either way’s fine, long as it holds them berries in.
Then you bake it. Now, bakin’ ain’t an exact science, let me tell ya. Every oven’s different, see? So you gotta keep an eye on it. Bake it at, oh, I don’t know, maybe 350 degrees, until that crust is golden brown and them berries are bubblin’ like a happy little pot. Temperature and time might change, you gotta watch it close.
And let me tell you somethin’, that elderberry pie, it ain’t just good eatin’. It’s good for ya too! Keeps your immune system strong, that’s what they say. And it’s full of them ant-tee-ox-see-dants, whatever them things are. All I know is, it makes you feel good, inside and out. Keeps the doctor away, you know? Like an apple a day but way better tastin’. Elderberries are good for your health, natural and tasty.
Now, some folks like to put other stuff in their elderberry pie. Apples, peaches, rhubarb, even nuts and stuff. But me? I like it plain and simple. Just elderberries, that’s all you need. Why mess with a good thing, I always say? Simple is best, don’t need too much fancy stuff.
And when it comes out of the oven, oh boy, that smell! It’s enough to make your mouth water. Let it cool down a bit, then slice it up and serve it warm. Maybe with a scoop of vanilla ice cream, if you’re feelin’ extra fancy. Or just plain, that’s good too. Fresh out the oven, best smell in the world.
So there you have it. Elderberry pie, country style. Nothin’ fancy, just good honest food. Made with love, and a whole lotta elbow grease. Now go on and make yourself a pie, you won’t regret it. And if you got any leftover berries, well, you can always make some jam or maybe even a little bit of elderberry wine. Waste not, want not, that’s what I say. Don’t waste nothing, berries good for pie, jam and even wine. Good for the belly and good for the soul.
Tags：elderberry pie, recipe, homemade pie, country cooking, baking, elderberries, dessert, immune boosting
