Fresh Elderberry Pie
|Unbaked double crust||1|
|Elderberries||4 Cup (64 tbs), cleaned|
|Cider vinegar||1 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
Place elderberries into bottom of 9 inch (23 cm) pastry-lined pie pan.
Sprinkle with vinegar.
Combine sugar replacement, flour, cornstarch, and salt in medium-size bowl.
Stir to blend.
Sprinkle mixture over berries.
Adjust top crust, flute or pinch edges, and cut slits in top to allow steam to escape.
Bake at 400°F (200°C) for 35 to 45 minutes or until lightly browned.