Get out your pie pans and roll up your sleeves… it’s saskatoon berry season!
Join us on a tour of the Purple Berry Orchard and make plans to head on out to score yourself a few gallons of wild saskatoons in a wonderful country setting.
btw; say hi to the Alpacas on your way in and out!
aaaaaaannnnnnnddddd here’s just one example of whatchya can do with them…
4 cups Saskatoon berries
1/2 cup white sugar
1 tsp extra white sugar
2 1/2 tbsp corn starch
14 1/2 oz pastry (pie crust for one 9 inch pie)
1 egg for brushing the top
• Gently congregate your Saskatoons, sugar and cornstarch/crushed Tapioca, until the berries are glazed.
• Slide your bottom crust into place on the pie plate.
• Then tip your berries in.
• Spread a little butter on top if that’s to your taste.
• Top with your other crust.
• Brush the top crust with the egg and then baptize with a little sugar-sugar on top.
• Crimp the seams together and vent by adding your makers-mark.
• Choose the lowest rack and bake for 15 minutes at 425 degrees, then quickly lower the temperature to 350 degrees and let that baby bake for another 50-55 minutes.
• When the edges start to brown - as will anything in an over that hot - cover them with tinfoil or try using a pie crust cover. Make sure you go out and buy one beforehand! (always a good idea…)
• When you see the pie filling bubbling and nicely browned, remove from the oven and cool on a baking rack.
• Keep all prying eyes and wandering hands at bay until cool. Then hide that pie until desert time, lest it be a few bites short at serving time!