"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Saskatoon Raspberry Pie Recipe

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This recipe for Saskatoon Raspberry Pie, by , is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Shaw
Added: Monday, August 23, 2010

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for 9" two-crust pie
3 c. saskatoons
1 c. raspberries
3/4 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/2 T. lemon juice
2 T. margarine

Directions:
Directions:
Heat oven to 425 F. Prepare pastry. Mix sugar, flour and cinnamon. Add all other ingredients except margarine. Pour into pastry lined pie plate. Dot filling with margarine. Cover with top crust; seal and flute; cut slits. Cover edge with 2-3" strip of aluminum foil. Sprinkle top with small amount of cinnamon/sugar. Bake for 30 min. Remove foil and bake for approximately 15 min. more until crust is golden and juice is bubbling through slits. Delicious served with vanilla ice cream!

Personal Notes:
Personal Notes:
We used to do a lot of berry picking when George and I were first married and the kids were little. This actually started out as a 4-berry pie and I would use saskatoons, raspberries, buffalo berries and wild cranberries (all hand picked). We don't always get out every year and pick now and the buffalo berries (also called soap berries - native to the badlands) and the wild cranberries are typically relegated to muffins/quick breads.

 

 

 

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