Elderberry Pie II Recipe

Preheat the oven to 375°F (190°C).

In a large mixing bowl, combine the elderberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and vanilla extract. Stir well to coat the elderberries evenly.

Roll out one pie crust and fit it into a 9-inch pie plate, trimming and crimping the edges as desired.

Pour the elderberry filling into the pie crust, spreading it out evenly.

Roll out the second pie crust and cut it into strips for a lattice design or cover the pie with the whole crust, with slits cut for venting.

Brush the top crust with milk and sprinkle with sugar.

Place the pie on a baking sheet to catch any potential spills and bake for 45 minutes, or until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and let it cool for at least 30 minutes before slicing and serving.