Saskatoon Berry Pie Recipe
Ingredients
| Enough pastry for double-crust pie | ||
| Flour | 1 Tablespoon | |
| 2 to 2 1/2 cups Saskatoon berries | ||
| 2 apples, peeled and sliced | ||
| Flour | 2 Tablespoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
Directions
These unusual dark berries that grow thickly on high bushes throughout the prairie provinces taste like a combination of black currants and blue berries, and may be used in place of blueberries in pies, jams, jellies and muffins.
Additional sugar may be needed or you can combine them with less acid fruits for mixed-fruit recipes.
Roll out 2/3 of pastry to fit a deep 9-inch pie pan.
Sprinkle the bottom with 1 tablespoon flour.
Combine berries and apples in a bowl and sprinkle with a mixture of the 2 tablespoons flour and the sugar.
Toss lightly and scrape into the pie shell.
Dot with butter and cover with top crust.
Trim and seal edges with water.
Crimp firmly and gash the top.
Bake at 42SF for 20 minutes.
Reduce heat to 350F and bake 40 to 45 minutes longer, or until filling has thickened and apples are tender.
Cool before cutting.
Additional sugar may be needed or you can combine them with less acid fruits for mixed-fruit recipes.
Roll out 2/3 of pastry to fit a deep 9-inch pie pan.
Sprinkle the bottom with 1 tablespoon flour.
Combine berries and apples in a bowl and sprinkle with a mixture of the 2 tablespoons flour and the sugar.
Toss lightly and scrape into the pie shell.
Dot with butter and cover with top crust.
Trim and seal edges with water.
Crimp firmly and gash the top.
Bake at 42SF for 20 minutes.
Reduce heat to 350F and bake 40 to 45 minutes longer, or until filling has thickened and apples are tender.
Cool before cutting.
Chef
