| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Canadian | Fruits, Pastry*pies, Desserts | 8 | Servings |
INGREDIENTS
| 4 | c | Saskatoon berries |
| 1 | ts | Lemon rind, grated |
| 2 | tb | Lemon juice |
| 3/4 | c | Granulated sugar |
| 1/4 | c | Cornstarch |
| 1 | Pastry for 9-inch double crust pie | |
| 1 | Egg yolk |
INSTRUCTIONS
Blueberries may be substituted for Saskatoons. In saucepan, combine saskatoon berries, lemon rind and juice, sugar, cornstarch and 1/4 cup water. Bring to boil, stirring; reduce heat and simmer, stirring for 3-5 minutes or until liquid is thickened. Remove from heat; let cool. Divide pastry in half; roll out 1 half on lightly floured surface into 14x10-inch rectangle. Transfer to parchment paper lined 15x10-inch baking sheet. Mix together egg yolk and 1 ts water; brush over 1/2-inch border at edges of pastry. Spoon half of saskatoon mixture over 1 long half of rectangle; fold pastry over, pressing edges together firmly with fork. Brush top with egg mixture; cut steam vents in top. Repeat with remaining pastry and saskatoon mixture. Bake in 425F 220C oven for 15 minutes. Reduce heat to 350F 180C; bake for 15-20 minutes or until golden brown. Source: Canadian Living magazine Oct 94 Presented in article by Elizabeth Baird: "A Blend of Native and New" Recipe developed by Jackfish Lodge, Saskatoon, Saskatchewan, Canada [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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