Saskatoon turnover pie

8 servings

Ingredients

Quantity Ingredient
Wild Saskatoon berries tucked into flaky pastry are part of a
Saskatchewan fall. You can substitute blueberries for saskatoons.
4 cups Saskatoon berries
1 teaspoon Grated lemon rind
2 tablespoons Lemon juice
¾ cup Granulated sugar
¼ cup Cornstarch
Pastry for 9 inch double crust pie
1 each Egg yolk

Directions

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 lightl floured surface into 14x10 inch rectangles. Transfer to parchment paper lined 15x10 inch baking sheet. Mix together egg yolk and 1 tbsp 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 oven for 15 minutes.

Reduce heat to 350F and bake for 15-20 minutes or until golden brown.

Makes 8 servings. Origin: Canadian Living, October 1994. Shared by: Sharon Stevens, Sept/94.

Submitted By SHARON STEVENS On 09-29-94

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