This is an old-fashioned pie that is sure to please the eye as well as the taste buds. Any leftovers should be refrigerated.

Randy

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
1 9-inch double-crust pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Roll 1 crust into a 12-inch circle; place in a 9-inch pie plate.

  • Mix sour cream, sugar, elderberries, flour, and salt together in a bowl. Spoon filling into the crust in the pie plate.

  • Roll second crust into a 10-inch circle; cut a few slits in the center to vent steam. Place crust over the filling. Press crusts together to seal; flute edges.

  • Bake in the preheated oven until top crust is golden brown, about 45 minutes. Let cool to room temperature before slicing, about 1 hour.

Nutrition Facts

604 calories; protein 5.5g 11% DV; carbohydrates 84.3g 27% DV; fat 28.4g 44% DV; cholesterol 25.3mg 8% DV; sodium 358.4mg 14% DV. Full Nutrition