Elderberry and Almond Pie Recipe
September 06, 2014
As Autumn comes in it's certainly the time to get baking homely pies, especially to throw in some local and seasonal produce! There are plenty of elderberries in our garden at the moment, so I decided to put them together with almond pastry as the perfect combination for stepping into the new season. Despite not being widely available to buy, it's worth putting in the effort to collect the berries, as the result is so delicious and unique-there's something about elderberries that tastes different from the rest!
The pie can also be eaten straight from the oven warm for a softer centre, or be eaten cold from the fridge with a good dollop of cream ~enjoy~
Pastry: 10oz self raising flour, 5oz chilled butter, 3tbsp cold water, 1tbsp icing sugar, 2 tbsp ground almonds
Filling:
4 cups elderberries, 1 cup granulated sugar, ½ cup caster sugar, ¼ cup water, 4 tbsp cornflour, 1 tbsp lemon juice
Stir in the sugar and almonds, then add the water. Use a knife to stir before bringing the mix together with your hands to form a ball.
Knead very lightly to form a smooth pastry and keep 1/4 of it aside for the lattice later. Roll out the remaining 3/4 and line your flan dish.
For the filling, mix together the cornflour and water and put this in a pan over a medium-high heat with the berried and sugar.
Stir every few minutes until bubbling and thickened (this takes about 5 minutes).
Pour the mixture into your pastry case.
Roll out the 1/4 leftover pastry and cut 6 strips 1cm wide, before creating a lattice design on top.
Use a small brush to paint some of the berry liquid to give some colour to the pastry, then brush with milk.
Scatter flaked almonds on top then bake for 35 minutes until golden brown.
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