- 2 9-inch refrigerated pie crusts
- 3 cups elderberries
- 1 1/2 cups sour cream
- 1 1/2 cups white sugar
- 1/2 cup all-purpose flour
- 1 teaspoon almond extract
- Preheat oven to 375 degrees F (190 degrees C).
- Place one pie crust in the bottom of a 9-inch pie plate.
- Mix elderberries, sour cream, sugar, flour, and almond extract together gently in a large bowl. Pour into pie crust and spread evenly. Place second pie crust on top; pinch edges to seal. Poke vent holes in the top crust with a sharp knife.
- Bake in the preheated oven until crust is golden brown, about 45 minutes. Cool before serving, about 15 minutes.