My father really wanted an elderberry pie. Apparently this was his childhood favorite pie. It’s not like elderberries are just something they sell at the grocery store, so he hadn’t had one in a very long time. Four years ago–on a mission for said pie–he planted about 25 elderberry bushes behind the house. It took this long and a lot of growth and care to get the bushes to produce berries, and this summer they finally did. So this weekend, I made the long-anticipated elderberry pie.
Now I’m not sure who thought it was a good idea to make a pie out of elderberries. They don’t taste good on their own and are painfully hard to gather. Also the leaves and
impossible to remove stems are poisonous until they’re cooked. But some bright person must have persisted and figured out that once sugared, cooked, and baked in a pie, they were a worthwhile endeavor. That person was totally spot on.
None of my cookbooks had a recipe for vegan elderberry pie, so I had to wing this one. Judging by the rapid rate at which it was consumed by family (read: one evening), I’m going to go ahead and mark it as a success. Below is my recipe, and if you suddenly come into some elderberries (and enough time to prep them), I highly recommend trying this out.
Note: The below timing assumes your elderberries are already cleaned/prepped or are frozen. I also use the buttery double crust from Vegan Pie in the Sky, but any crust you like will do!