Late summer and Autumn are a great time for foraging the hedges in the English countryside. I love making Sloe Gin and Bramble Jams from the bounty outdoors and this time I extended that to elderberries. My original intention was to be make elderflower champagne but I lost the window of opportunity for that due to all the summer events. Elderberries though are just as nice and I chose to make a pie.
Ingredients: Short crust pastry: 500g
5 tbsp sugar in half a cup of boiling water for the sugar syrup
1.5 cups elderberries ( this does depend on the depth of your pie dish etc. You may need more or less depending on the size of the pie)