Mixed Berry Holiday Pie Recipe
Home Eats: Loaded Mixed Berry Holiday Pie
How do you take a holiday fruit pie from classic to healthy? You load it up with blueberries, elderberry syrup, and any other flavonoid packed berry you can get your hands on. The winter season does limit access to fruits, a good tip is to purchase berries in the summer season and freeze for winter. Allow the berries to thaw overnight in the fridge, drain and serve the next day.
Elderberry syrup is always in season and available throughout the year right here. Store a few bottles in your pantry and add a treat of tarty sweetness to your favorite, immune supporting holiday recipes!
Elderberry syrup is credited as a nutritional powerhouse of flavonoids. Existing in rich amounts, flavonoids are found in dark colored fruits, making the purple elderberry high in antioxidants and essential vitamins A, C and E. Adding elderberry syrup to your daily routine, or in your drinks and recipes, may help support a stronger immunity* that is able to encourage a healthier and more balanced well-being, and a joyous holiday season for all.
BLESS THIS MESS
Happiness is homemade and sometimes a little messy. This is the kind of warm pie that takes you back home where you can serve a slice, savor each bite, make memories now and clean up later.
We hope you enjoy this recipe baked with love for the whole family to enjoy!
Pie crust: this can be homemade or store-bought.
Blueberries: these can be fresh or frozen. Frozen blueberries will need to be thawed and drained of extra juices before using to make the pie. The pie is lightly sweetened with a touch of elderberry syrup.
- 1 pie crust
- 3/4 cup sugar
- 3 tablespoons cornstarch (if you’re worried about carbs you can substitute with guar gum for a lower carb count)
- Pinch of sea salt
- 1/4 cup cold water
- 5 cups fresh blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1-2 tablespoons Sambucol Black Elderberry Syrup
Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Bake on a lower oven rack until golden brown up to 25 minutes.
Cool on a wire rack.
Combine over medium heat in a saucepan; cornstarch, sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for a few minutes until thickened and not runny.
Once removed from the heat, stir in lemon juice, butter, remaining berries.
Once cool pour into crust and refrigerate until serving. Before serving, top with extra blueberries and coat the top with 1–2 tablespoons of elderberry syrup. Serve warm with a dollop of fresh cream or ice cream!
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