2 cups sugar
2 cups elderberries (1 pint)
2 cups water
3 tbsp. all-purpose flour
juice of 1/2 lemon
1/4 tsp. cinnamon
dash salt
unbaked deep-dish double shell crust (Pillsbury)

Preheat oven to 425°F. Prepare pie shell.

Combine in a bowl the berries, lemon juice and water. Add sugar, salt, flour and cinnamon. Mix well. Pour into unbaked pie shell and place crust on top.

Bake at 425°F for about 35 minutes or until golden brown.

Note: If you have too much filling, bake extra in a small ovenproof dish and use for making fried pies.