blah blah RECIPE blah blah blah
Aug. 2nd, 2004 07:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerWhat to do with all those elderberries?! Well, not much more - the box went all fuzzy. Apparently that's a common problem, saith the elderberry cognesceti.
Apple/Elderberry Pie
3 green cooking apples (approx. 1.5 pounds)
1 cup elderberries, stems removed
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
single pie crust: 3/4 cup flour, 4 tablespoons unsalted butter, 2-3 tablespoons cold water
Crumb: 1/2 cup flour
1/2 cup sugar
2 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Pre-heat oven to 375 degrees. Using a pastry blender or forks, cut the butter into the flour. When lightly blended (bits of butter are roughly pea-sized), mix in water. Turn onto floured board and roll pie crust. Fold in quarters and unfold into 8-inch pie pan.
Mix together sugar, flour, and spices. Peel and slice apples thinly. Stir fruit into dry ingredients until lightly coated and mound into the pie crust. Cut together crumb topping and mound evenly over the pie. Bake for 45-50 minutes or until crust is golden, but not brown. Cover with foil if crust is browning too quickly. Use a pie shield or place pie pan on a tray as it *will* leak!
Comments: we all (me, the wife, upstairs neighbors) liked it. Not too sweet; the elderberries provided a nice astringency to complement the apple and cinnamon. I might increase the butter content in the crumb topping to give it a bit more cohesiveness, though. The pie itself fell apart immediately while serving.
What I'm reading: Tim Powers, "Pat Moore"
Apple/Elderberry Pie
3 green cooking apples (approx. 1.5 pounds)
1 cup elderberries, stems removed
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
single pie crust: 3/4 cup flour, 4 tablespoons unsalted butter, 2-3 tablespoons cold water
Crumb: 1/2 cup flour
1/2 cup sugar
2 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Pre-heat oven to 375 degrees. Using a pastry blender or forks, cut the butter into the flour. When lightly blended (bits of butter are roughly pea-sized), mix in water. Turn onto floured board and roll pie crust. Fold in quarters and unfold into 8-inch pie pan.
Mix together sugar, flour, and spices. Peel and slice apples thinly. Stir fruit into dry ingredients until lightly coated and mound into the pie crust. Cut together crumb topping and mound evenly over the pie. Bake for 45-50 minutes or until crust is golden, but not brown. Cover with foil if crust is browning too quickly. Use a pie shield or place pie pan on a tray as it *will* leak!
Comments: we all (me, the wife, upstairs neighbors) liked it. Not too sweet; the elderberries provided a nice astringency to complement the apple and cinnamon. I might increase the butter content in the crumb topping to give it a bit more cohesiveness, though. The pie itself fell apart immediately while serving.
What I'm reading: Tim Powers, "Pat Moore"
