Summer Amish Specialty: Elderberry Jelly and Elderberry Custard Pie

Sponsored Post: Amish Elderberry Jelly by the Amish Buggy!

By Kevin Williams

As summer digs in across the USA Amish foragers have their specialties. Later in the summer, the Amish communities in Montana will enjoy huckleberries.  In the South, muscadines are king, and in the upper-midwest chokecherries are popular.  Elderberries are popular in pockets of the midwest and in New England and Amish cooks love to make the sweet fruit into jellies, jams, pies, and cookies.
Upstate New York is a place where elderberries and the Amish are plentiful and that often leads to some tasty results.

Elderberry jam, an Amish favorite during the summer

You can buy some Amish-made elderberry jelly.  The jelly, made by an Amish family in Illinois, is available on Amazon via Arndt's right here.  Definitely worth buy if you want a fruity jelly that is something different than the usual flavors and it's a good way to sample a part of Amish culinary culture.

Northern New York is practically a state within a state. Locals affectionately call their slice of paradise the “North Country,” a land of rugged, aging mountains, crisp creeks, and meandering moose. It wasn’t until after 2000 that the Amish population really took root in the area.

Related Recipes:  Chokecherry Tapioca, Homemade Crab Apple Jelly,  Amish Grape Pie

The elderberry juice is tougher to find, I'm almost wondering if you could boil the elderberry jelly and use it in the recipe.  You probably could. Any thoughts?  The main ingredient in the jelly is elderberry juice, so I bet you could do that.

Elderberry Custard Pie

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Serves: 1 pie

Ingredients

• 1 cup elderberry juice
• ¼ cup all-purpose flour
• 1 cup sugar
• ¼ teaspoon salt
• 1 large egg, separated
• 1 cup milk
• 1 (9-inch) unbaked pie crust

Instructions

1. Preheat the oven to 350°F.
2. Bring the juice to a boil over medium heat in a medium saucepan.
3. While it’s heating, combine the flour, sugar, and salt in a small mixing bowl, and gradually add the egg yolk and the milk.
4. Add the boiling juice and stir until thickened.
5. Remove the mixture from the heat.
6. Beat the egg white with a whisk or hand mixer in a medium mixing bowl until stiff peaks form. Fold the beaten egg white into the elderberry mixture until evenly combined.
7. Pour the filling into the pie shell.
8. Bake for 20 to 30 minutes, until the center is bubbly.

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