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Elderberry Pie

"This is one in every of my guy's favorite pies. His father added this jar of elderberries from an elder woman whose garden he mowed. I notion back to when I was more youthful and grew up within the deep South. I remembered my mom and grandmother making pies of all sorts within the summer and fall seasons. Elderberry pies had been one of grannie's favorite pies as well. So right here is the easy recipe..."

Ingredients :

2 (9 inch) deep-dish prepared pie crusts
four cups clean elderberries, stemmed
1 cup water
1 cup white sugar
3 tablespoons water
3 tablespoons cornstarch
1 tablespoon orange juice

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H5M

Preheat oven to 350 degrees F (175 stages C).
Unroll 1 crust and press firmly towards the facet and backside of an ungreased 9-inch pie plate. Prick backside and sides with a fork.
Bake inside the preheated oven till light brown, 10 to 12 mins. Let cool.
Combine elderberries, 1 cup water, and sugar in a saucepan over medium warmness. Whisk three tablespoons water and cornstarch together in a bowl; pour into the saucepan. Cook and stir till filling thickens and coats the back of a timber spoon, 5 to ten minutes. Remove from heat; stir in orange juice.
Pour filling into the cooled pie crust. Lay 2d crust on pinnacle. Press edges collectively to seal with a fork. Cut slits in the pinnacle crust with a knife for steam to get away.
Bake in the preheated oven until crust is browned and filling is bubbly, about 40 minutes. Cool absolutely before reducing, approximately 1 hour.

Notes :

Substitute lemon juice for the orange juice if preferred.

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