Then reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 45 minutes, or until golden brown. he takes his saskatoon picking seriously. Very good has become my new favorite pie ever. Maple pecan with chocolate drizzle. Some describe them as a cross between cherries, almonds, and grapes. Spread the streusel crumbs across the filling in a pie and bake as directed. Saskatoons, saskatoons, saskatoons! We’ve been picking them for the last couple weeks and I think we’re finally (almost) done. As a BONUS you'll get a useful kitchen tip with each email. Place the pie in a preheated oven. look at those glistening berries loaded with flavour and nutrients from the rich prairie soil, sweetness from the hot prairie sun, and freshness from the clean prairie air. Bravo! Check out these other tasty saskatoon berry recipes: Kitchen Frau Notes: I like to freeze some of my fresh saskatoon berries (picked over, rinsed and drained well) in measured out 5-cup portions in each bag, so they are ready to make this pie. of cinnamon to 5 cups of Saskatoons. Pour into prepared pie plate and baked in oven 50-55 minutes, or until a … . All I can say is that I wish we had more saskatoon berries in our freezer for more pies. This year the saskatoon harvest was lighter than other years because of all the rain and cool weather, and we still picked over 75 pounds of them! Raymond likes to loop his belt through the handle of the berry pail, leaving both hands free for efficient picking. Place the peach mixture in the centre of the pastry, making sure the filling is spread out so that it’s “one peach thick”. Old Fashioned Saskatoon Pie is a classic prairie treat. Beyond gluten-free. Found these berries on the property I was renting so I decided to be a domestic diva and make some pies. PIN IT HERE to save the recipe for later: This berry pie looks, and sounds, wonderful! We picked the bulk of them a couple weeks ago, and Raymond’s been out every day since, picking ‘just one more pailful’. Enter your email address to receive notice of new posts as soon as they come out. 9:00 AM — 5:00 PM. Peach Pie I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. You can also work them together with your hands or mix them with an electric mixer (do not overmix or the ingredients will bind to form a dough – which you’ll have to crumble apart to make a streusel). Add comma separated list of ingredients to include in recipe. See below for a complete list of all our fruit pies . It also had a nice texture, not too runny when served warm. Completely thaw a pre-baked pie by removing it from the freezer and placing it on the counter for three hours prior to reheating. Strawberry Rhubarb Pie. Information is not currently available for this nutrient. I love how sweet rice flour works as a thickener for pies (stews and gravies, too). A warm fragrant slice of flavourful Saskatoon berry pie with creamy homemade vanilla ice cream is a prairie ritual. Find where canning supplies are sold. Place the pie in the oven, following any instructions the box gives you. Use 6 cups (730gms) of berries instead of 5 (so that you have enough filling to fill a quart jar) and add 2 tablespoons of water with the lemon juice when you cook them. Highly recommended recipe! This pie will rise up during baking and then fall after it begins to cool. Frozen berries seem to be less juicy when you cook them up, so I add a bit of water. … Add a top crust or layer of streusel topping (recipe below). I hate having errors in my work so I’m glad you caught that, so I could fix it. 366 calories; protein 3.6g; carbohydrates 52.3g; fat 16.6g; cholesterol 3.8mg; sodium 244.8mg. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I think we’ll leave the last few on the topmost branches for the birds to feast on. Makes one 9-inch regular pie. I love to add just a few drops of almond essence or rosewater to enhance the saskatoon’s natural tendencies. A cup of tea, a … Total Time 52 minutes. Roll out the pie pastry into two circles a little larger than your pie dish (one a little larger for the bottom crust). Its most common name, saskatoon berry, comes from the native American Cree word misâskwatômina (Mis-sack-qua-too-mina), which means “the fruit of the tree of many branches”. Store & Reheat: Keep any leftovers in an air-tight container, or in the original cake pan covered tightly with plastic wrap, in the fridge for up to 3-4 days. I’ve used my mother-in-law, Mabel’s, basic method, just cutting the sugar down and adding another squirt of lemon juice to add more tang. While on a hunting trip in Northern Alberta my husband brought home saskatoon berries that was given to him by the farmers wife which they had picked and froze. If you’ve never tasted this delicious prairie berry, you need to find yourself a source or plant yourself a bush! The answer definitely isn't more flour—while it will thicken the filling, it can also leave behind a dry, dusty aftertaste and a rubbery texture. . Amount is based on available nutrient data. Preheat the oven to 400 °F (204 °C), or whatever temperature is indicated on the box. This flavourful berry makes for a most delicious pie; deep glorious purple, lightly sweet with a bit of tang, and that indescribable, complex flavour that comes from this unique berry. In a large saucepan, simmer berries in 1/4 cup water for 10 minutes. Bernardin ®/MD is Canada's trusted source for home canning products and recipes. At Farmer's Market. This Saskatoon Pie is absolutely delicious topped with vanilla ice cream! If using the top crust; roll it out, lay it on top of the pie, press the edges together, then trim off the excess pastry. If you take the time to give the saskatoons a quick bubble in a pot with the other ingredients, it brings out their natural juices. Nutrient information is not available for all ingredients. As more research is being done, the saskatoon is becoming known for its superior health qualities. Add a top crust or layer of streusel topping (recipe below). At Farmer's Market. I hope you don’t mind my noting that. Thanks for visiting; it makes my day to know I have readers following my kitchen adventures! Allrecipes is part of the Meredith Food Group. (No spam ever.). It’s a Western Slope festival of flavors that just need to be put into a pie or cobbler. You can make a traditional pie with a double crust, or use half the pastry for a bottom crust (that way you get to make two pies) and make a streusel topping for the top crust. A popular combination is chocolate cake mix with cherry pie filling—Chocolate Cherry!. Great recipe! Bake for 15 minutes, then lower the heat to 350°F (180°C) and bake for another 40 to 45 minutes, until the crust is golden and the filling is bubbling up a bit through the vent holes. Sunday. It can also be used as a cooked fruit pudding, to eat with yogurt, to top a cheesecake, or on pancakes. I’ve made numerous batches of saskatoon jam and jelly, frozen bags of berries, canned batches of saskatoon pickle (a kind of berry chutney/relish), made muffins and cakes, canned jars of saskatoon pie filling, and made several of these fantastic saskatoon pies. Can anyo. Serve the pie slightly warm or let it cool completely. Info. I know there is a small but growing movement for farming saskatoons, so you may find some frozen ones in specialty stores. Good luck in your search – and happy kitchen times! Preheat oven to 350 F (180C). Fruit Pies: Here are just a few images of our fruit pies, available freshly baked or frozen, unbaked, with simple baking instructions. Palisade Peach and Serviceberry Cobbler. In a large bowl place the peaches, blueberries and Saskatoon. The 10 best Saskatoon Berry Recipes, including pie, cookies, no bake cheesecake, scones, galette, dessert shooters, clafoutis, crumble and BBQ sauce! Stir in the almond extract or rosewater, if you are using it. look at that beautiful saskatoon pie filling, all cooked, cooled, and ready to pour into the pastry shell. Community Farmer's Market of Saskatoon (Click Here for hours and locations) Address. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I picked Saskatoon berries all night last night and wondered if I'd ever find a recipe that would make a good pie. Add comma separated list of ingredients to exclude from recipe. Otherwise the consistency was great the recipe is fantastic as is! However, the badasses at Cook's Illustrated have come up with a happy, natural solution to making a berry pie with a filling that is firm and slices nicely. —Margaret Bose-Johnson, the saskatoon is becoming known for its superior health qualities, Saskatoon Juice (And How to Easily Clean Your Saskatoon Berries), Saskatoon Roll or Saskatoon Cobbler (And How to Freeze Your Saskatoon Berries), Canned Saskatoons and Saskatoon-Peach Preserve, Prairie Mess (Eton Mess with Saskatoons and Rhubarb), Saskatoon Ice Cream Made with Homemade Saskatoon Jelly, Pork Chops with Saskatoon and Green Apple Chutney, Stollen, the Classic German Christmas Cake (It’s ‘Quarkstollen’, the Quicker Version), Stuffed Turkey Breast (Wrapped in Bacon! It was great!!! In a large saucepan, simmer berries in 1/4 cup water for 10 minutes. You’d make my day! Dot with butter. I did not cook the berries first and it gave the pie a very slightly berry crunch which made it extra flavorful. It’s a taste of the Canadian prairie sunshine. My grandmother would have been so pleased! If the edges of the crust get too brown, cover them with strips of foil halfway through the baking time. Crimp the edges and cut vent slits into the top of the pie. Line your choice of pie plate with the bottom crust. Saskatoon berries are known as serviceberries in the United States. Super easy! And my guests asked to bring some home with them. I appreciate it.) I also like to add just a touch of almond extract or rose essence to enhance the natural flavour in saskatoon berries, but you can be a purist and just taste those delicious berries if you wish. I had never cooked the berries beforehand. Course Dessert Cuisine American Keyword pie crust, saskatoon pie, saskatoons Prep Time 30 minutes. Monday — Friday. Sprinkle with the sugar mixture and toss to coat evenly. Once they boil, cook the pie filling until it is thickened, about 30 seconds. (If you used frozen berries, the filling may look quite thick at this point, but the berries will release more juice as the pie bakes.). As for the saskatoon berries, they can be found across Canada in select areas; also in north and central British Columbia, and down the northwest coast of the U.S. I’ve read that they are also to be found in some of the northeastern U.S. (like in Maine). The Saskatoon berry is an Ark of Taste food with Slow Food International ...as urbanization has endangered this wild native prairie berry. What a difference. Cook Time 22 minutes. The indigenous peoples knew about the goodness of this delicious and hardy berry. The filling seems thicker when it’s cooked than when it’s made with fresh saskatoons, but the berries release the rest of their juices in the pie while it’s baking. Saskatoons are easy to grow and have an incomparable flavour; they look a bit like a blueberry but taste so very different. Pour the hot cooked filling into a sterilized quart jar (or two pint jars). It stays smooth and silky and stands up well to prolonged cooking. If you think you don’t have time to make pie, but really feel the need for a rich and creamy … Saskatoon Pie is great with vanilla ice cream. What. (And thank you for catching my spelling mistake – I only spelled it right half the time! Contact us. Donna's Country Kitchen 210 48 Street East. To make the filling: In a small bowl mix thoroughly the brown sugar, cornstarch and orange peel. Over 75+ kinds of pies to choose from! Our research into the world of moonshine, vodka, gin and whiskey products spans from the Deep South to Russia, with a quest to find top-methods of distilling from the legends. Peach Pie. this link is to an external site that may or may not meet accessibility guidelines. As a resident of Saskatoon, Saskatchewan, I've made and eaten saskatoon pie many times. Whether it is apple, rhubarb, blueberry, peach, mixed berries or Saskatoon, a crisp is always a winner. Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. Once it cools, cut yourself a big slab of that beautiful pie with the tender juicy filling. Pumpkin Pie. You saved Saskatoon Pie to your. Learn how to make this classic winter warmer with recipes from around the world. Once the peaches are spread out, fold the edge up like below. Preheat oven to 425 degrees F (220 degrees C). — June Mueller, Sioux City, Iowa Stir in lemon juice with berries. For information about Ball ® and Kerr ® canning products, click here Do you know where Saskatoon berries might be available outside the prairie provinces? I would have give this a 5-star rating, but determined that the recipe was was improved just a touch by adding 1 tbsp. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition *The saskatoon pie filling can also be canned. For the Filling: In a saucepan over medium heat, cook the saskatoon berries and the lemon juice (and water, if using frozen berries), stirring often, until the berries release some of their juices and shrink a bit, about 5 minutes. Healthy cooking using fresh garden ingredients, whole foods, alternative grains. Grease and set aside a deep dish 9.5 – 10 inch (22 cm) pie plate. Simmering the berries softened them and made the flavors blend together nicely, taking away a bit of the berry's tartness. Remove to cool slightly before cutting and serving. Absolutely delicious and ridiculously easy to make. Ingredients: low carb pie crust, unsweetened cocoa powder, arrowroot powder (omit), egg yolks, erythritol, liquid stevia, salt, full-fat canned coconut milk, vanilla extract. I like to use sweet rice flour in my pies for an extra silky filling. The recipe for a crisp is almost always the same, give or take a little sugar. No matter how you have to cook – food can always be ‘plain delicious!’. Cook up the berry filling first so it’s juicier and has a silky texture. Peach Cobbler with streusel topping Buttery Flaky Pie Crust. Place all ingredients, except saskatoon berries, into a large mixing bowl and beat to combine. Wipe the rim with a clean cloth, seal it with a sterilized snap lid and screw band (as per this post or any recognized canning site), and process in a water bath for 20 minutes. The saskatoon berry is botanically related to apples, almonds, and roses (they all come from the same order ‘Rosales‘ and family ‘Rosaceae‘), so it goes well with any of these flavours. It brings back the taste of stuffing yourself at grandma’s on her ham and scalloped potatoes, being too full for one more bite, but always able to fit a small slab of saskatoon pie into your belly somehow. A distillery built on a foundation rooted in over 100 years of farming life in Saskatchewan. I made this pie today and it is the BEST pie that we ever ate. If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. The ultimate sausage roll is our sausage filling b. Saskatoon Berry Pie. Spray a 10 inch deep dish pie plate with cooking spray and pour in pie ingredients. Stir in saskatoons. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. It’s loaded with many different antioxidants and higher in some vitamins and minerals (protein, iron, potassium, copper) than other berries. Remove the saskatoon pie filling from the heat and allow it to cool completely. On the left, a pie made with fresh cherries; on the right, a pie made with frozen cherries. Hi Suzi, Thank you so much. Roll out the pie pastry into two circles a little larger than your pie dish (one a little larger for the bottom crust). Place your pie on a foil-lined baking sheet, which will catch any filling that bubbles over. if you don’t want to deal with a top crust on your pie, you can make a streusel topping instead. I crushed the berries a little before boiling and made slits in the top crust. Stir in lemon juice with berries. When I use a streusel topping, I reduce the sugar in the fruit filling to 1/3 of a cup (70gms), as the streusel contains additional sugar. To Make the Pie: Preheat the oven to 425°F (220°C). Sweet rice flour also goes by the names of ‘mochiko’ or ‘glutinous rice flour’ (it contains no gluten; the name refers to the rice’s sticky nature). See the recipe below. 1-306-717-0738. info@donnascountrykitchen.ca. My brain was asleep. They have a unique flavour – slightly floral with hints of almond. Diva I am! Percent Daily Values are based on a 2,000 calorie diet. Lemon Merange Pie It's been a family favorite since then and always brings back memories of both summer and those happy early years. The peaches will all fit perfectly side by side in this to cover all the area and leave around 2 inches to fold up and over for the galette’s edge. Dump these into the berries and bring them to a boil, stirring often. Christmas orange cream pie with chocolate coated c. Salted Honey - I am a massive fan of bees and hone. The recipe is below. Saturday. To Make the Pie: Preheat the oven to 425°F (220°C). Eat warm or at room temperature. Pour in the cooled saskatoon pie filling and smooth the top. I grew up picking this berry in the wild and enjoying it with purple-stained lips and fingers every summer of my childhood. I was not happy with the amount. Image via Project: Pie. Store Hours. Nowadays, it’s easier to just pop the berries into the freezer to pull out and brighten a cold winter day. The Kitchen Frau blog is about Canadian food with a German flair and a gluten-free twist. I followed the recipe except added some corn starch at the end as per previous review. I have picked my share of Saskatoons as a child but the aunts were always in charge of the pie. It comes from the verb “streuen” – to sprinkle. I just finished making this pie and the filling only filled half of my 9inch pie plate. I used this recipe to bake my first pie (ever) and it got rave reviews. This pie falls flat, in part because of its runny filling. Our Mincemeat is made from scratch using my great . Want to receive new Kitchen Frau recipes directly to your email? Use an oven thermometer to preheat the oven to 450 degrees F. Place the pie in the preheated oven for 15 to 20 minutes to brown and crisp the crust. Special orders require 1- 2 days notice, if you require further information Call us today at (403) 271-6616 I always put a baking sheet under … Bake in a preheated 350 degree oven 55 to 60 minutes until brown on top. They have officially handed the torch down to me. Place second crust on top of pie; seal and flute edges. This recipe is excellent. This berry has often been compared with blueberries though it has more of an apple flavor. Congrats! ), Túrós Csusza (Pasta with Cottage Cheese): A Taste of Hungary, How to Make Mashed Potatoes – a Simple Classic, Shipwreck Casserole - Dinner in the Slow Cooker, Like Kitchen Frau on Facebook for lots more info and links, 1 quantity of pie dough for a double crust pie (use your favourite pastry recipe or see the regular and gluten-free recipes, 5 cups (1½lbs/680gms) saskatoon berries, fresh or frozen (if using frozen berries, add ¼ cup/60ml water), 3 tablespoons sweet rice flour or 2 tablespoons cornstarch, ¼ teaspoon pure almond extract or 1 teaspoon rosewater (optional), optional – for crust top – 2 teaspoons whipping cream and 2 teaspoons sugar, ½ cup (45gms) small-flaked rolled oats (quick oats), gluten free if necessary, 1 teaspoon finely grated organic lemon zest or ¼ teaspoon cinnamon (optional). What's New On Serious Eats The only thing to keep in mind when baking a pie with frozen fruit is that it may warrant an extra 10 or 15 minutes in the oven, unless you … Sprinkle with the vanilla and toss gently. Fabulous recipe thanks for posting! When you bite into a plump, ripe, juicy saskatoon berry, still warm from the sun, you can just taste all that delicious health-giving goodness. No gift befits the food-obsessed people in your life like a cookbook. They pounded it together with buffalo meat and tallow to make pemmican, the food that sustained and nourished them throughout the long, cold prairie winters. If you grew up with it, that first forkful of luscious, glistening purple berry filling encased in a flaky crust brings you back to family gatherings, Sunday dinners, church potlucks, or lunch at the local small-town diner. Your daily values may be higher or lower depending on your calorie needs. It was so good we did not mind smiling with bluish cast teeth for the rest of the night. Truly a wonderful and delightful pie. Well... this is it! You can whip one up with any fruit you have on hand, even a mixture of fruit is great. I thought that there may be to much sugar but it turned out just the right sweetness for our taste. Then you put on the top crust (if you are making the crust gluten free, see this post for how to roll out the pastry between two sheets of parchment paper). Bake the pie at 375°F for 45 to 50 minutes, until the top is golden brown and the filling is bubbling. Line your choice of pie plate with the bottom crust. Chocolate Dipped Strawberries. Place all the ingredients in a bowl and cut them together with a pastry blender until they are well mixed and form pea-sized crumbs. Old fashioned saskatoon pie is a taste of the Canadian prairies. Pour in the cooled saskatoon pie filling and smooth the top. We have been in saskatoon heaven; purple mouths and fingers and full saskatoon berry bellies. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Pour mixture into a pastry lined 9 inch pie pan. At this point, the filling can be refrigerated for up to 5 days before being used in a pie. For a 10-inch pie or a deep-dish 9-inch pie, make 1½ times the recipe of the filling. Across North America in the areas where saskatoon berries grow (mostly the northwest), the saskatoon goes by many different names: serviceberry, juneberry, shadberry, pigeon berry, chuckley pear. Just a little note: It is “streusel” topping, not ‘struesel”. Regina Saskatchewan. To use, just open the jar and dump the pie filling into your waiting crust and bake as below. Combine sugar and flour together in a medium bowl, then stir into berry mixture. In a small bowl, stir together the sugar and the sweet rice flour or cornstarch until they are well combined. Brush the top of the pie with the whipping cream and sprinkle it with the 2 teaspoons of sugar if you are using them. (Skip to recipe.). A streusel topping (shtroy’-zel) is a delicious option. If you just use the berries raw in the filling, they have a tendency to get a little harder when baked. A not-too-sweet and fruity pie. Bake in preheated oven for 15 minutes. #saskatoonberries #saskatoonberry #pie #fruit #berries #saskatoon #clafoutis #cheesecake #dessertshooters … 1 recipe pastry for a 9 inch double crust pie. Mincemeat Pies and Tarts. I just can’t help myself, Palisade Peach and Saskatoon Serviceberry season coincide in the late summer in Colorado every year. Tapioca—a product derived from cassava, a root vegetable—comes in several forms: flour, starch, pearls, and beads. I can just pull one bag out of the freezer and it’s ready to make into filling. Already have two more in the oven. Get Directions. Use fresh saskatoons, frozen ones, or can the filling for winter time.