canning pie filling

Old fashioned saskatoon pie is a taste of the Canadian prairies. This flavourful berry makes for a most delicious pie; deep glorious purple, lightly sweet with a bit of tang, and that indescribable, complex flavour that comes from this unique berry. Use fresh saskatoons, frozen ones, or can the filling for winter time.

Old Fashioned Saskatoon Pie

pie dough

(1½lbs/680 gramsms) saskatoon berries, fresh

lemon juice

(100 gramsms) sugar (preferably natural evaporated cane sugar)

sweet rice flour cornstarch

almond extract or 1 teaspoon rosewater (optional)

optional, sugar

(60 gramsms) salted butter

(70 gramsms) sugar, (preferably natural evaporated cane sugar)

(70 gms) gluten free flour mix (or all purpose flour

(45 gramsms) small-flaked rolled oats (quick oats), (gluten free if necessary)

finely grated organic lemon zest cinnamon ((optional))

In a saucepan over medium heat, cook the saskatoon berries and the lemon juice (and water, if using frozen berries), stirring often, until the berries release some of their juices and shrink a bit, about 5 minutes. In a small bowl, stir together the sugar and the sweet rice flour or cornstarch until they are well combined. Dump these into the berries and bring them to a boil, stirring often. Once they boil, cook the pie filling until it is thickened,  about 30 seconds. Stir in the almond extract or rosewater, if you are using it. (If you used frozen berries, the filling may look quite thick at this point, but the berries will release more juice as the pie bakes.)

Remove the saskatoon pie filling from the heat and allow it to cool completely. At this point, the filling can be refrigerated for up to 5 days before being used in a pie. It can also be used as a cooked fruit pudding, to eat with yogurt, to top a cheesecake, or on pancakes.

For the Filling:

Preheat the oven to 425&deg;F (220&deg;C).

Roll out the pie pastry into two circles a little larger than your pie dish (one a little larger for the bottom crust).

Line your choice of pie plate with the bottom crust. Pour in the cooled saskatoon pie filling and smooth the top. Add a top crust or layer of streusel topping (recipe above, instructions below). If using the top crust; roll it out, lay it on top of the pie, press the edges together, then trim off the excess pastry. Crimp the edges and cut vent slits into the top of the pie. Brush the top of the pie with the cream and sprinkle it with the 2 teaspoons of sugar if desired.

Bake for 15 minutes, then lower the heat to 350&deg;F (180&deg;C) and bake for another 40 to 45 minutes, until the crust is golden and the filling is bubbling up a bit through the vent holes. If the edges of the crust get too brown, cover them with strips of foil halfway through the baking time.

Eat warm or at room temperature. Saskatoon Pie is great with vanilla ice cream.

Cuts into 6 or 8 wedges.

To Make the Pie:

Place all the streusel ingredients in a bowl and cut them together with a pastry blender until they are well mixed and form pea-sized crumbs. You can also work them together with your hands or mix them with an electric mixer (do not overmix or the ingredients will bind to form a dough &ndash; which you&rsquo;ll have to crumble apart to make a streusel). Spread the streusel crumbs across the filling in a pie and bake as directed.

To Make the Optional Streusel Topping:

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Old Fashioned Saskatoon Pie

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