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SASKATOON PIE Recipe

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This recipe for SASKATOON PIE, by , is from The Smith Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Smith

Category:
Category:

Ingredients:  
Ingredients:  
4 cups berries, sorted and washed
1-1 cups of sugar
2 tbsps. Minit Tapioca or
-⅓ cup tapioca flour or all purpose flour
1 tbsp. lemon juice or almond extract
2 tbsp. butter

1 premade 10" crust

Directions:
Directions:
Combine the sugar and tapioca. Sprinkle on the berries. Add the lemon juice & almond extract. Toss well but gently.
I let this sit for a few hours and stir gently a couple of times.
Pour into a pastry lined pie plate. Dot with butter. Arrange the top crust over the filling and Flute and seal the edges. Cut vents in the top crust to allow steam to escape while baking.
Optional: Whisk an egg with a drops of milk and brush onto the top crust so it browns nicely. You may also sprinkle 1 tbsp. sugar over the egg mixture.
Bake at 450F for 10 minutes. Reduce the heat to 350F and bake for approximately 40-45 minutes longer.

Number Of Servings:
Number Of Servings:
5-6 servings
Preparation Time:
Preparation Time:
1 hour and 30 minutes
Personal Notes:
Personal Notes:
This recipe is from Marilyn Neudeck @ Hillside Orchards.

 

 

 

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