Elder Pie

For the Elderberry Pie, line a cake springform pan with half of the dough, raise a low rim and prick with a fork.

Bind the elderberry syrup with cornstarch, bring to a boil and thicken slightly for 15 minutes.

When cool, pour onto the cake base sprinkled with hazelnuts.

Brush the edge with egg yolk, cover the cake with the remaining pastry and press the edge well smooth.

Brush with egg yolk, draw a lattice pattern with a fork and bake in the oven heated to 180 °C for about 50 minutes.

Serve the elderberry pie lukewarm.

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