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Apple/elderberry Pie

  • tart apples, peeled and sliced, to form a mound in a pie pan
  • 1/2 to 1 cup elderberries, pulled from their stems, washed and drained
  • 1/2 to 1 cup sugar
  • 2 tablespoons flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1 tsp crumbled, dried basil (optional)
  • butter (optional)
  • unbaked pie crust
  • 1/2 c flour
  • 1/2 c sugar
  • 2 tablespoons butter
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice

Cut up apples to fill pie pan; to assure plenty of fruit, slice enough to mound the pan high. Dump them into a bowl and line your pie pan with crust. Do *not* prick the crust, or your juices will leak between the crust and the pan and your pie will be stuck in the pan. Add elderberries, sugar, flour, and spices, and stir gently until the apple pieces are lightly coated with flour. Return to pie pan. Dot with butter. Top with Crumb Topping. Crumb Topping: Mix everything together until crumbly. Distribute over the top of the pie. Bake at 375 F for 45 minutes or until apples are done and pie is bubbly around the edges. Crust should be golden but not too brown. Cap with foil towards the end of cooking time if crust is getting too brown.

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