- 4 cups saskatoons
- 2 Tbsp apple juice
- ½ tsp grated lemon rind
- ½ cup sugar
- 4 tsp flour
- 2 Tbsp butter
- Pastry for a double crust 9 inch pie
Note: If you’re short of saskatoons, use 3 cups saskatoons and 1 cup finely chopped rhubarb. This will require some additional sugar.
Line pie plate with pastry but do not trim. Preheat oven to 425°F.
To make filling, put saskatoons, apple juice, lemon rind and juice in a medium saucepan. Cover and bring to a boil over high heat, reduce heat and simmer 3 to 5 minutes. Remove from heat. Combine sugar and flour, stir into the berry mixture with the butter. Cool.
Pour filling into pie shell. Cover with pastry top, trim and crimp edges. If desired, pie may be glazed with a mixture of 1 tbsp light cream mixed with 1 tbsp sugar. Bake 15 minutes in 425°F oven, then reduce heat to 350°F and bake about 30 minutes or until crust is golden.
Taste-tester notes: You can brush cream and sugar on top to make a lovely golden color. Yield 6 servings.