How to make it

  • In large saucepan place elderberries, sugar, lemon juice, lemon zest, and about 3 tbsp water.
  • Slowly heat until it forms deep purple liquid and sugar dissolves.
  • Stir cornstarch and water to form a runny paste then add to elderberries.
  • Increase heat and stir to thicken.
  • Pour into pie crust, cover with top crust and cut vents in pastry.
  • Bake at 400 for 10 min then reduce heat to 350 and bake another 45- 50 minutes. Let cool at least 5 hours.

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