This is a Canadian pie flavour if you ever saw one!
Our neighbours stopped by the other day with a bunch of fresh Saskatoon berries because they picked too many. What a great present!
I’ve never really worked with Saskatoon berries before, but Paul is a big fan of them. I have discovered that I love the flavour of them, but the texture throws me off a bit. So, I made a pie, ate a piece, and promptly cut Paul a bigger slice.
Since it’s fresh berry season, find some of these Saskatoon berries, and make this pie! I found the original recipe here, and didn’t change anything at all. I should have put a bit more cornstarch in the recipe, but like I said, this was the first time I have baked with Saskatoon berries, so I wasn’t sure what to expect.
Either way, the flavour is great, and Paul really enjoyed the pie. If it has the Paul seal of approval, it’s a winner!
1 9-inch pie
1 recipe Flaky Butter double pie crust
4 c. Saskatoon berries
1/3 c. water
2/3 c. sugar
3 tbsp. cornstarch
2 tbsp. lemon juice
2 tbsp. butter
½ tsp. almond extract
1 tbsp. water
Preheat oven to 425°F. Line a pie plate with the pie crust.
In a medium saucepan, add the Saskatoon berries and the 1/3 c. water. If you are using fresh berries, you may need a bit more water. Bring to a boil.
In a small bowl, whisk together the sugar and cornstarch. Add to the berries, and stir until sugar is dissolved and the mixture is thickened.
Add the butter, lemon juice, and almond extract, and stir until butter is melted. Let cool.
Pour cooled filling into the pie plate, then cover with the top crust and crimp edges. Cut holes for ventilation.
Whisk together the egg and the water, then brush the egg wash over the pie.
Bake in the preheated oven for 15-18 minutes, or until top is golden brown.
Cool, slice and serve with vanilla ice cream.