Elderberry Pie

Ott, A and I had so much fun during Canning Week, we just didn't want it to end! Every Tuesday, we'll be featuring recipes that use items we canned.

Some of our fellow canners are sharing some recipes as well this week. Be sure to check out what they are making with their canning creations!

a Latte' with Ott, A   

Gourmet Meals for Less 

From the Hive  

Frog Belly Soup  

I was able to pick some elderberries this year that were growing in my aunt's backyard. I didn't know a lot about them, but did some research. Here's what I found:

• Elderberry extract has been found to be effective against the H5N1 strain of Avian Flu  (Zakay-Rones et al 1995)
• Elderberry extract contains a unique compound called Antivirin® that can help protect healthy cells and inactivate  infectious viruses
• When given to patients, scientists have found the elderberry extract, has the ability to ward off flu infections quickly  (Zakay-Rones 2004)
• Elderberries are rich in anthocyanins which are a type of flavonoid –  anthocyanins are antioxidants that may protect cells from free radicals and support your body’s immune system.
• Elderberries have almost 5 times as many anthocyanins as Blueberries and twice the overall antioxidant capability of cranberries 
• Elderberry has a more potent antiviral effect than Echinacea

I also found that making a simple extract with elderberries has been shown to stop a cold, if taken within the first two days of symptoms. So, I decided to can some to keep around for this winter so I can make extract when Cold Season hits. Worst case scenario, it doesn't work. Then I go back to DayQuil. Can't hurt, right?

Anyway, I have so many jars of elderberries I knew I would never make this much "cold/flu medicine". I decided to make pie. I'm not a big fruit pie person, but I thought I'd give it a shot.

What you'll need:

2 9-inch pie crusts
4 c elderberries
3 cups sugar
3 T cornstarch
1 T lemon juice

butter

To begin, rinse and drain elderberries

 

In a medium size pan, combine berries, sugar and cornstarch. Simmer until berries are tender.

 

When berries are tender and sauce is thick, remove from heat and add lemon juice. Stir well. 

Pour into pie crust and add a few pats of butter

 

Top with other pie crust and bake at 375 for 40-50 minutes. Cool and serve

 

As this was the first time I tried elderberries, I have to say I'm not overly impressed. It received a mixed reaction overall. It certainly was not overly sweet. Personally, I didn't think the berry had much taste. But, I do like trying new things, and my goal this year has been to try one new food a week. Since I've historically been a picky eater, it wasn't that hard to continuously find "new to me" foods. 

Be sure to come back next Tuesday for more of our series "I Canned A LOTT, Now I'm Baking In My Bistro"!