Saskatoon Recipes--Page 2

Saskatoon Pie

• 5 heaping cups of saskatoons
• 1 Tbsp water
• 2 Tbsp lemon juice
• ½ cup sugar
• 1 heaping Tbsp minit tapioca
• 1 Tbsp butter (optional)
• pastry for one 9inch 2-crust pie

Wash berries. Simmer berries in water for 15 minutes. Drain excess water. Cool.

Add lemon juice. Mix minit tapioca and sugar together and combine with berries.

Dot with butter (if you want). Cover with remaining pastry.

Bake at 350°F for 20-30 minutes.

Freezing "Raw" Pies

The process is very simple. You make the pie and then freeze it raw. I wrap the top of the pie with clear plastic wrap, then foil paper (this is because the foil paper sometimes sticks to the pie crust when you take it off frozen). Then I put the pie in a freezer bag and remove as much air as possible.

To cook, just remove from the freezer. Don't thaw. Remove foil paper and clear plastic wrap. Put in oven at 350°F until the fruit is bubbling and the crust is golden

It takes longer than a fresh pie. Usually 1 hour and 20 minutes, or even more.

As far as this recipe goes... A friend once gave me a recipe and I have since modified it quite a bit. The original recipe did have more sugar (3/4cup), but I prefer it less sweet... not everyone would like it that way.

Note: This recipe is not from our farm but the baker wishes to remain anonymous. We thank her for sharing this recipe with us.