Saskatoonpie Recipes

Steps:

• In a saucepan, simmer saskatoon berries in water for 10 minutes.
• Add lemon juice.
• Stir in granulated sugar mixed with flour.
• Pour into pastry lined pie plate.
• Dot with butter.
• Cover with top crust; seal and flute edges.
• Make slits in the pie crust for air vents.
• Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large saucepan, simmer berries in 1/4 cup water for 10 minutes. Stir in lemon juice with berries. Combine sugar and flour together in a medium bowl, then stir into berry mixture. Pour mixture into a pastry lined 9 inch pie pan. Dot with butter. Place second crust on top of pie; seal and flute edges.
• Bake in preheated oven for 15 minutes. Then reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 45 minutes, or until golden brown.

Steps:

• Bring saskatoon berries and water to a simmer; cook for 15 minutes. Drain any excess water; set aside to cool to room temperature, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 1/2 cup sugar and tapioca together in a bowl. Stir tapioca mixture and lemon juice into berries.
• Line a 9-inch pie plate with a single crust; pour berry mixture into crust. Dot berries with butter. Place top crust over berries; crimp edges of pie together tightly. Brush top of pie with egg white.
• Bake in the preheated oven for 20 minutes. Remove pie from oven, sprinkle with 1 tablespoon sugar, and return to the oven until pie is golden and filling is bubbly, about 10 minutes.

Steps:

• Prepare canner, jars, lids.
• In a large stainless steel saucepan combine the crushed saskatoons and lemon juice.
• Whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring constantly.
• Add sugar all at once, return to a full, rolling boil while stirring constantly.
• Boil hard for 1 minute.
• Immediately stir in Grand Marnier.
• Remove from heat.
• Skim off foam if needed.
• Ladle hot jam into hot jars leaving 1/4 inch head space.
• Remove air bubbles, wipe rims, adjust caps and screw rings to finger tip tight.
• Process for 10 minutes in a boiling water bath.
• Remove canner lid and let stand 5 additional minutes.
• Remove jars, cool and store.

Steps:

• Boil together the water and lemon juice.
• Add the saskatoons, and bring to a boil again.
• Mix the sugar with the cornstarch thoroughly.
• Add the sugar/cornstarch mixture to the saskatoons.
• Stir and cook until juice is thickened and clear.
• Pour in sterilized quart or pint jars.
• Seal.
• Process in hot water bath for 20 minutes for quarts or 15 minutes for pints.

Steps:

• Base, mix together Graham crumbs, margarine, sugar, flour and pat into pan.
• Filling, beat Vanilla Pudding Mix with cold milk using a whisk or an electric beater, spread over base.
• Saskatoon Filling, in saucepan berries and sugar, with enough water to cover the berries, simmer about 5 minutes or until berries are cooked, smooth together cornstarch and water, add stir until thickens, cool.
• When cool spread over the pudding layer.
• Topping.
• In a large bowl beat the (8 ounce) package of cream cheese until smooth. In a second bowl whip the cup of whipping cream to make for two cups whipped. Blend the whipped cream into cream cheese and spread over the top of the Saskatoon layer.
• Refrigerate.
• Cooking time includes 30 minutes cooling time for the berry filling, which I often cool in the fridge, but be sure this mixture is cool before you spread it on the pudding layer!

Steps:

• Boil water, sugar & lemon juice together for 10 minutes.
• Add berries and cook for an additional 10-15 minutes.
• Dissolve corn starch in cold water and add to berries.
• Cook for another 5-10 mins until thickened.
• Remove from heat, add almond extract and stir.
• Pour into baked pie shells then let cool.
• Top with whipped cream, if desired.
• Enjoy!