Jackfish lodge: saskatoon turnover pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Saskatoon berries |
| 1 | teaspoon | Lemon rind, grated |
| 2 | tablespoons | Lemon juice |
| ¾ | cup | Granulated sugar |
| ¼ | cup | Cornstarch |
| 1 | Pastry for 9-inch double crust pie | |
| 1 | Egg yolk | |
Directions
Blueberries may be substituted for Saskatoons.
In saucepan, combine saskatoon berries, lemon rind and juice, sugar, cornstarch and ¼ 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 ½-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@...
Related recipes
- 494081 salmon and corn pie
- Auberge hanfield pie
- Caribou meat pie
- Caribou pie
- Fish pie
- Fisherman's pie
- French canadian meat pie
- Jackfish lodge crispy fried pickerel
- Jackfish lodge: crispy-fried pickerel
- Pat-in-pan pie crust (pat stockett)
- Salmon pie
- Saskatoon pemmican
- Saskatoon pie
- Saskatoon turnover pie
- Scrimshaw inn rum pie
- Spring river inn chess pie
- Toronto pie
- Turnover fried pies
- White fish pie
- White fish pie