Elderberry pie.
And, I don't feel like using pounds and pounds of butter- I can't afford it.
Luckily I was able to find a recipe from one of my favorite cooks- Lovina Eicher.
1 teaspoon salt
1 cup lard
1 large egg
1/3 cup cold water
1 tablespoon apple cider vinegar
To make the dough:
In a large bowl, combine the flour and salt. Stir to blend. Add the lard and rub it into the flour with your finger tips until the mixture resembles coarse crumbs. Add the egg, water, and vinegar and stir with a fork until the dry ingredients are moistened. Form the dough into a ball and divide that into 3 balls. Form a ball into a disk and roll it out to a 1/8-inch thickness on a floured surface.
Fit the dough into a 9-inch pie pan and trim the edges to a 1-inch overhang. Fold the dough under and crimp the edges. If not using now, form the remaining 2 balls of dough into disks, place each in a resealable plastic bag, and freeze for up to 3 months.
The pie will be elderberry. From allrecipes:
4 cups elderberries
1 cup white sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Mix cornstarch in a little bit of water and add to berries and sugar. Cook, stirring constantly until desired thickness. Add more cornstarch if not thick enough. Add lemon juice.
3.Pour into bottom crust. Dot with butter. Put on top crust or make a lattice.
4.Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes.
5.Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.
I am now going to go make the pie. And then eat the pie. Because, that was the point of this whole thing. LOL.
