Saskatoon Berry Pie Recipes
Saskatoon Berry Pie Recipes
Saskatoon berry pie filling and sauce are cooked ahead, on the stovetop, allowing time for the berries to soften and the flavors to merge, giving your pie a richer, thicker, and tastier filling! The hint of almond also lends a delicious depth of flavor that's unlike any other Saskatoon berry pie out there! It also makes a great sauce for topping a cheesecake, yogurt, ice cream, or filling pierogies!
A warm and light piece of traditional Canadian Saskatoon berry pie is a regional trademark, especially when accompanied by a scoop of vanilla ice cream or a dollop of whipped cream on the side. It is made with Saskatoon berries, native to Western Canada, which grow from the Plains to the coast of British Columbia.
The indigenous people of Canada used Saskatoon berries as a food source, grinding them into a paste and drying them for storage over the winter. Later, they were used in pemmican, pies, and various desserts. The city of Saskatoon in Canada is named after these same berries, which are also protected by the Slow Food initiative.
Saskatoon Berry Pie Recipes, the pie is made from flour, pie pastry, butter, eggs, and Saskatoon berries (similar to blueberries, but harder and with smaller seeds, drier and earthier in flavor). Today, Canadian Saskatoon berry pie is served in many Saskatchewan and Alberta confectioneries and pastry shops as a signature dessert.
Saskatoon Berry Pie Recipe
Ingredients
Sauce and pie filling
- 4 cups Frozen Saskatoon berries * If using fresh, use additional water (see next ingredient)
- 1 cup water * if using fresh berries, add an additional ¼ of water
- ¾ cup white granulated sugar
- 3 ½ tablespoon cornstarch
- 1 teaspoon almond extract
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- 1 tablespoon milk
For Pie:
- 1 ½ tablespoon milk
- 1 teaspoon white granulated sugar
Instructions
- Add all sauce ingredients to a medium saucepan and cook over medium-high heat, stirring frequently. If using fresh berries, add ¼ cup of water.
- Let the berries simmer until soft and the mixture is thickened - about 15 minutes.
- The mixture will be as thick as jam when it's ready. You will be tempted to remove it too soon, but just keep stirring constantly so it doesn't burn to the bottom of the pan.
- Remove from heat and cool.
For Topping:
- If you are using for topping for ice cream, yogurt, or cheesecake or a filling for pierogies, it can be used immediately or stored in the fridge for 5 days (or freeze for up to 2 months)
For Pie:
- Pour into unbaked pie shell and cover with top crust.
- Add top crust, then trim, using a paring knife or kitchen shears
- Pleat with a fork to seal edges.
- Add some venting and brush top of pastry lightly with milk, using a pastry brush, and sprinkle with a teaspoon of white granulated sugar.
- Bake as for a 2 crust fruit pie. I bake it at 450 degrees F for the first 10 minutes, then reduce it to 350 degrees F for the remainder (20 - 25 minutes or until cooked through.)
Notes :
This recipe will yield 2 regular-sized pies (smaller than the deep dish pie in the photos) or 24 tarts.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 16 servings
Source: https://foodmeanderings.com/saskatoon-berry-pie-filling-and-sauce/
