Looking for an Autumn Olive/ Autumn berry pie recipe.

My husband loves pie as much as Paul Wheaton does. His entire family does. Thanksgiving dinners have generally have 1 pie per 2 people and all the flavors of pie are different. I would love to bring a brand new pie flavor to the next large family gathering. It is one of the best ways to win favor with my in laws.

My new Homestead has quite a few Autumn Olive bushes covered in fruit that will be ripe soon. I am looking for pie recipes to use these berries. I also plan on canning the pie filling and saving it for the holidays and I just need to find out how to process the berries before adding them to the canning recipe.

Howdy Kate, I don't have a reci-pie.
I had to look that one up, at first I thought you were talking about russian olive, then buffalo berry, this article explains why, (and has some ideas for cooking).

http://foragersharvest.com/autumnberry-autumn-olive/

I don't have an autumn olive pie recipe, but I have found them to be really good, mixed in with whole grains, like rice, barley, oats, couscous, etc. Their tart flavor plays well off the rather dull starchiness and probably decreases the glucose spike, as tart flavors generally delay that spike. They also provide a juicy texture that plays well off the grains. Every male you love should eat them, as they are the highest source of lycopene, an antioxidant which fights prostate and other cancers. They have 17 times the amount by weight that tomatoes do. Pink fruit usually does: watermelon, pink grapefruit, pomegranate.
JohnS
PDX OR

This one looks pretty good...

http://ouroneacrefarm.com/autumnberry-ice-cream-pie/

And here is a video series of some other recipes..

http://www.bing.com/videos/search?q=autumn+olive+berry+pie&qpvt=autumn+olive+berry+pie&FORM=VDRE&adlt=strict#view=detail&mid=F77AD7582B3DFC1B9844F77AD7582B3DFC1B9844

Autumn olives are out!
We went to a local park where they line a sunny edge, placed a bucket (more like a trough) on the ground and stripped off probably 10-12 cups. My husband wanted them as a vegan birthday pie. I don't particularly recommend what I did (didn't even have a pie dish ha), but sharing for those hobbling together some data pieces:
- whole wheat crust (per preference, with vegan butter)
- 5 cups autumn olives
- ~ 1.5 cups sugar (to taste)
- ~8 tablespoons corn starch (to consistency, careful to avoid clumping when adding it)
- 1 pack silken tofu (10 ounce, blended in at the end when I realized I just made jam ha)

We wanted to leave the seeds in (lots of omegas! some texture! and no need to cook the filling first if you are confident in the plan), but in the end we ran it through a strainer since the rest of the family wouldn't enjoy seeds. Boiled the autumn olives with sugar to taste. After straining it was basically jam, so I kept adding more corn starch.

It would have worked better as a small tart. Nice tangy taste like rhubarb, bet you could add some other fruits (strawberry, apple, etc) to help give more consistency. I would have added more silken tofu to cut the flavor, but didn't want to experiment too much haha.   We served small slices with ice cream and it was delicious : )

Inspiration:
Someone suggested adjusting the rasberry pie recipe (though no recipe provided): http://foragingfamily.blogspot.com/2010/10/autunm-olive-pie.html
A meringue pie recipe (eggs give lots of the structure): https://tracksandroots.com/2021/02/05/autumn-olive-meringue-pie/
Lemon and autumn olive tart recipe: https://www.ediblewildfood.com/lemon-autumn-olive-tart.aspx

I, too, harvested some delicious autumn olives yesterday!

I’m not planning to make a pie but more likely will eat them in yogurt or as a snack. I might add them to an apple crisp too.