3 c. elderberries
1 to 1 1/2 c. sugar
5 tbsp. flour
1/2 tsp. salt
1/2 tbsp. cinnamon
3 tbsp. lemon juice
2 tbsp. butter

Make enough dough for double-crust pie. Cautiously remove stems from elderberries. Mix the sugar, flour, salt, and cinnamon together before carefully blending it through the elderberries. A fork is good for this since it isn't apt to mash the berries. Pour into the pastry-lined pie plate, and pour the lemon juice over the berries.

On top of this put dots of butter. Add the top crust and seal. Very good served slightly warm. (I make them in 425 degree preheated oven, and bake for about 55 minutes.)