Last night I suddenly remembered that last year my dad had given me a bag of Saskatoon Berries he had received from a friend. I baked him a pie that we enjoyed together and he said to keep the extras for another pie. So I went and dug out that little bag of about three cups of Saskatoons to which I added two cups of blueberries to make for the five cups I needed for the pie.
Saskatoon Pie seemed fitting for today's recipe post because Friday if you are in Saskatoon, Saskatchewan you can stop by Ten Thousand Villages or McNally Robinson to meet Anneliese, Bev and Lovella. Our Celebrations Cookbook is available for purchase at both locations. If you already have a copy and would like it signed, bring it along. The girls would love to meet you at one of the signing locations today.
Ten Thousand Village 45th Street West, 11-1 p.m. Book Signing
McNally Robinson, Prairie Ink Restaurant, 7:30 p.m. Speaking and Book Signing
your favourite pie dough, enough for 1 double crust pie
5 cups frozen Saskatoons (or use 2 1/2 cups each Saskatoons and Blueberries as I did)
2/3 cup white sugar
3 tbsp corn starch
1 tbsp lemon zest
2 tbsp butter
1 tbsp cream
1 tbsp coarse raw brown sugar
Roll out pie crust to fit pie plate. Roll out top crust and set aside.
Place berries into a large mixing bowl.
Add sugar and cornstarch and lemon zest. Stir together.
Fill pie crust with berry mixture.
Place little pads of butter over berries.
Top with upper crust. Trim pie dough and flute edges of pastry.
Brush with cream and sprinkle with raw sugar.
Bake in 400º oven for 15 minutes. Turn oven down to 350º and bake another 50-60 minutes.
Remove to a cooling rack. Serve warm with ice cream.
Wishing all 10 of us could sit down with you all for a piece of pie tonight after the book signings.
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