| 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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