Elderberry and Almond Pie Recipe

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serves: 8


  • 250g frozen shortcrust or puff pastry, defrosted
  • 20 decent-sized sprigs of elderberries
  • 2 tbsp water
  • Up to 200g sugar (see method below)
  • 200g ground almonds
  • You will need:
  • 20cm pie dish or flan tin


  • Preheat oven to 180C, gas mark 4

  • Grease your pie dish or fan tin

  • Roll the pastry out into 2 rounds – one that’s large enough to form the base of the pie, and the other for the lid

  • Make the syrup by washing the berries well and stripping them from their stalks

  • Place in a pan with the water and half of the sugar

  • Simmer for 10 minutes and add more sugar if needed

  • After 10-15 minutes the syrup will have thickened, at which point let it cool and then strain through a fine sieve to get rid of any pips

  • Line the bottom of the greased pie dish with the pastry base

  • Add the ground almonds, covering the base, then pour the syrup on top

  • Now carefully press the pastry ‘lid’ on top of the pie, wetting both pieces of pastry around the edges so they stick to each other

  • Make a small hole in the top of the pie (unless you have one of those piebirds that allows the steam to escape during cooking)

  • Brush with water and sprinkle with more sugar

  • Bake for about 40 minutes, or until the pastry is crisp and golden

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