Saskatoon Meringue Pie

A saskatoon pie with a difference – has a creamy mauve filling topped with fluffy meringue.

1 cup water
2 cups Saskaberry Ranch saskatoons
2 tbsp grated lemon rind
3 tbsp corn starch
3/4 cup granulated sugar
3 egg yolks
2 tbsp lemon juice
2 tbsp butter or margarine

3 egg whites
4 tbsp granulated sugar

Combine water, saskatoons, lemon rind, sugar and cornstarch in a heavy saucepan. Crush some of the berries to release the juice and cook over low heat until mixture is thick and clear. Add a tablespoon of hot mixture to beaten egg yolks then add egg yolks to saucepan and continue cooking and stirring for 5 minutes. Remove from heat and add lemon juice and butter. Cool. Pour into cooled 9” pie shell and top with meringue.

Beat egg whites until frothy then slowly add sugar and continue beating until all sugar is dissolved and meringue will stand in still peaks. Spread evenly on pie filling and bake in 350° F over 15 minutes or until evenly browned. Cool before serving.

Saskatoon Pie

Pastry for a 2 crust pie
1 cup Granulated sugar
1/4 cup all purpose flour
4 cups of Saskaberry Ranch saskatoons
1 tbsp lemon juice
1/2 tsp sugar

Roll pastry and line 9 inch pie plate, roll top crust. In large bowl stir first amount of sugar, flour and saskatoons together until mixed well. Let stand 10 minutes. Pour into pie shell. Drizzle with lemon juice. Damper pastry edges . Cover with top crust. Trim and crimp to seal. Cut vents in top. Sprinkle with remaining sugar. Bake on bottom shelf in 350° F oven about 45 minutes until cooked and browned. Cool before serving. From Company’s Coming Pie Cookbook

Saskatoon Syrup

2 cups Saskaberry Ranch saskatoons
1/3 cup granulated sugar
1 tbsp lemon juice
1/4 tsp salt
1/2 tsp vanilla extract
Wash and crush saskatoons. Add sugar, lemon juice and salt and mix. Put in a saucepan and bring to a boil. Boil 1 minute. Add vanilla. Chill. Serve over puddings, cakes, ice ream and pancakes.

Deep “Appletoon“ Pie

Pastry for a 2 crust pie
3 cups sliced apples
2 cups Saskaberry Ranch saskatoons
3/4 cup sugar
2 tbsp flour
2 tbsp lemon juice
Roll pastry and line deep 9 inch pie plate, roll top crust. Slice apples and combine with saskatoons, sugar, flour and lemon juice. Place in pie shell and cover with pastry. Bake in a 425° F oven for 15 minutes and 350º F for 50 – 55 minutes. Cool before serving.

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