1 - 10 of 14 for elderberry pie

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Spread elderberries in pastry-lined 9-inch pie pan. Sprinkle with ... butter. Adjust top crust. Cut vents. Bake in hot 400 degree oven for 35 to 45 minutes.

Make enough dough for double-crust pie. Cautiously remove ... served slightly warm. (I make them in 425 degree preheated oven, and bake for about 55 minutes.)

Fill unbaked pie shell with elderberries. Mix the ingredients together and pour over berries. Bake until it makes a custard at 325 degrees.

To quart of berries, add sugar mixed with flour and salt. Add generous piece of butter, sprinkle with cinnamon. Last add vinegar. Bake for 15 minutes ...

This pie crust is so ... minutes longer. Pie will bubble through the slits in the pie. Note: Blackberries, blueberries, or peaches can be used in this recipe.

Wash and stem elderberries and peel apples. Combine the fruit, sugar, salt an tapioca and spoon mixture into pastry lined 9 inch pan. Dot with ...

Mix ingredients together. Put all into two unbaked 9-inch pie crusts and bake at 450 degrees for 10 minutes, then 375 degrees until bubbles are thickened.

Wash berries. Combine with sugar, salt, apples and tapioca in bowl. Crush berries. Put in pie shell with a crust on top. Bake 35-40 minutes at 400 degrees.

Line pie pan with bottom ... 30 minutes more. Optional: Last 15 minutes of baking, brush pie top with whisked egg white and sprinkle a bit of sugar atop.

Combine above and ... in 9-inch unbaked pie shell. Dot with ... cover with top crust. Bake at 425 degrees for 10 minutes, then 350 degrees for 30 minutes.

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