Canadian Saskatoon Pie Recipes
OLD FASHIONED, TRADITIONAL SASKATOON PIE
A scrumptious, easy and traditional Saskatoon pie recipe that my family has been baking for 4 generations.
Provided by Karlynn Johnston
Categories Dessert
Time 1h20m
Number Of Ingredients 6
Steps:
- Gently toss together your Saskatoons, sugar and cornstarch/crushed Tapioca, until the berries are coated.
- Place your bottom crust into the pie plate.
- Pour your berries into the pie plate.
- Add butter on top if desired.
- Cover with your crust.
- Brush your pie crust with the egg then sprinkle the sugar on top.
- Pinch the seams together and mark your pie vents as you like.
- Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
- When your pie edges start to become too brown - and they always will- cover the edges with tinfoil or use a pie crust cover. I have one and they are amazing!
- Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.
- Remove from the oven and cool on a baking rack.
Nutrition Facts : Calories 459 kcal, Carbohydrate 68 g, Protein 5 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 292 mg, Fiber 4 g, Sugar 27 g, ServingSize 1 serving
SASKATOON PIE
Make and share this Saskatoon Pie recipe from Food.com.
Provided by Graybert
Categories Pie
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
SASKATOON PIE
A not-too-sweet and fruity pie. Saskatoon berries are known as serviceberries in the United States. This berry has often been compared with blueberries though it has more of an apple flavor.
Provided by LIZTOEWS
Categories Desserts Pies Fruit Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 52.3 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 4.7 g, Sodium 244.8 mg, Sugar 26.1 g
CANADIAN SASKATOON PIE
Saskatoons are a berry found in the British Columbia prairies, Alberta, and Saskatchewan. They resemble a blueberry in looks but can be very nutty and cherry-like in flavour. This pie is a family favourite.
Provided by CharlieBrown64
Categories Desserts Pies Fruit Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 39.6 g, Cholesterol 3.8 mg, Fat 9.2 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 135.2 mg, Sugar 23.2 g
SASKATOON BERRY PIE
A wonderful early summer treat!
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and berries to a boil over medium heat. Simmer for about 10 minutes so that berries release their juice. Remove from heat.
- Meanwhile, in a small bowl mix corn starch and cinnamon with the sugar. Set aside.
- Add lemon juice and almond extract to berries, then stir in the sugar/cornstarch mixture.
- Pour into pastry-lined pie plate. Dot top with butter.
- Cover with top crust; seal and flute edges. Cut slits in top crust for steam to escape. Brush top crust with heavy cream (or canned milk) and sprinkle the 2 Tbsp sugar/cinnamon mixture over top.
- Bake in 425 degree F oven for 15 minutes; then reduce heat to 350 degrees F and bake for 25 to 45 minutes longer or until golden brown and filling is bubbling.
25 EASY CANADIAN DESSERT RECIPE COLLECTION
These traditional Canadian desserts are sweet, satisfying, and so easy to make! Bring a taste of Canada to your dinner table tonight by serving one of these fantastic treats.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Canadian dessert in 30 minutes or less!
Nutrition Facts :
SASKATOON BERRY PIE
This saskatoon berry pie recipe may not require you to turn your oven on if you have some pre-baked crusts on hand. Would probably taste great if made in a graham crust as well! I haven't tried this yet (as my berries got eaten before they got baked into anything) but it looks easy to make, maybe next year... Found in the Summer 2005 issue of Canadian Gardening.
Provided by Dominique353
Categories Pie
Time 25m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 159.6, Fat 7.8, SaturatedFat 1.9, Sodium 122.4, Carbohydrate 21.1, Fiber 0.4, Sugar 9.4, Protein 1.4
OLD FASHIONED SASKATOON PIE
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.
Provided by by Margaret Bose Johnson, Kitchen Frau
Time 1h20m
Number Of Ingredients 12
Steps:
- 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.
- Preheat the oven to 425°F (220°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°F (180°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.
- 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 - which you'll have to crumble apart to make a streusel). Spread the streusel crumbs across the filling in a pie and bake as directed.
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- To make the pie dough, place flour, butter, shortening, and salt into a stand mixer bowl. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry. This should only take 10 to 15 seconds. If you overmix you run the risk of turning your mixture into a dough, and then you’ll have a difficult time incorporating all the water into it in the next step. Add ice water all at once and mix on medium speed until the dough just comes together. Some small lumps of fat should remain in the dough. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 30 minutes, making sure the dough is fully chilled before rolling out. At this point the dough can be frozen. Let it thaw completely before using it, but when you roll it out, be sure it’s still cold.
- To roll out the pie dough, lightly flour your work surface and place the cold pie dough in the middle. Lightly flour the top of the dough and, using a rolling pin, roll the dough from the centre outward. While rolling out your dough, keep rotating it, lightly flouring the surface under the dough as well as the top as needed to prevent it from sticking. Roll the dough out to about ¼ inch thick. Flip the pie plate you will be using upside down onto the dough. Using a sharp knife, trace a circle 1 to 2 inches out from the edge of the pie plate. Fold the circle of dough in half and transfer it to the pie plate, making sure it’s nicely centred. Unfold the dough, and then, using your fingers, gently press it down to form the pie shell, leaving the extra dough hanging over the edge of the pie plate.
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- Roll out half of pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang; set aside.
- Combine saskatoons, rhubarb and lemon juice in a bowl. Add sugar, tapioca and lemon peel; toss to combine. Spoon fruit mixture into crust. Dot with butter.
- Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry. Cut vents in top crust to allow steam to escape.
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- Poutine. Origin: Quebec. Where to eat it: Due to its surge in popularity, poutine can be found within most restaurants (including fast food franchises) in Quebec, Ontario, and the Maritimes.
- Saskatoon Berry Pie. Origin: Saskatoon, Saskatchewan. Where to eat it: Saskatoon or other Prairie provinces. With a sweet and nutty/almond-like flavour, Saskatoon berries are also referred to as “prairie berries” and while they look a lot like blueberries, they’re more closely related to apples.
- Peameal Bacon. Origin: Toronto, Ontario. Where to eat it: Tourists can enjoy some peameal sandwiches at Toronto’s St. Lawrence Market; however, it is available at most restaurants (in and around the Greater Toronto Area), and can be bought at most grocery stores or butcher shops in the province and fried up at home.
- Beavertails. Origin: Ontario. Where to eat it: BeaverTails locations all across Canada (and some in the U.S.A, too) Deep-fried dough that is stretched and resembles a flat donut, the beavertail’s origins go back to the 19 century when indigenous peoples of Canada would cook actual beaver’s tails over an open fire and eat the meat inside.
- Bannock. Origin: Innuit of Canada, Canadian First Nations. Where can you eat it: While it is hard to find many establishments that serve bannock these days, you can make some in the comfort of your own home, with the proper ingredients.
- Butter Tarts. Origin: Eastern Ontario. Where to eat: Most bakeries all over Canada, and can be enjoyed at butter tart festivals all across the country. Records indicate that the butter tart stemmed from Eastern Ontario in 1915.
- Fish and Brewis. Origin: Newfoundland and Labrador. Where to eat it: Maritime provinces. Mix some hard bread (sometimes referred to as “hard tack”), with salty cod, and you have this traditional dish from Newfoundland that was originally developed by sailors away at sea for weeks, maybe months who required long-lasting dishes that could withstand these trips.
- Montreal-Style Bagels. Origin: Montreal, Quebec. Where to eat it: While they can be found in differing establishments across Canada, if you want a good Montreal-Style bagel, head to Montreal.
- Nanaimo Bars. Origin: Vancouver, British Columbia. Where to eat it: One could whip these up in their kitchen, and can be found in most bakeries and coffee shops across the country.
- Tourtière. Origin: Quebec. Where to eat it: Quebec. Early Quebec settlers developed this double-crusted meat pie as a dish for Christmas back in the early 1600s when they first settled in the country.
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