It is lastly pie season again- one of many few consolations for summer time being over.
Saskatoon berry pie, made with my Saskatoon berry pie filling, is one in all my most favourite pies in the complete world as a result of this isn’t your common pie filling…
Saskatoon Berry Pie
With no air-con, summer time baking is simply not an choice at my home. And since Saskatoons are in season in late July in my neck of the woods, the 2 seasons do not essentially align. That is why I take advantage of frozen Saskatoon berries for my pie filling.
Most recipes for Saskatoon berry pie don’t use a precooked filling. Nonetheless, this Saskatoon berry pie filling is cooked on the range high, upfront, permitting time for the berries to melt and the flavors to merge, giving your pie a richer, softer, thicker and tastier filling! The trace of almond additionally lends a scrumptious depth of taste that is in contrast to some other Saskatoon pie on the market!
Saskatoon Berry Sauce
The added bonus is you can additionally use this as a Saskatoon berry sauce, which is ideal as a topping for cheesecake, filling perogies, or a particular topping on yogurt or ice cream. I’ve even used it as a cake filling (blended with whipped cream)! Yum!!
It’s additionally superb for Saskatoon Berry Tarts.
And take a look at it in myNo Bake Saskatoon Berry Cheesecake in a Jar!
Or attempt it in my Saskatoon Berry Ice Cream (no churn)!
And in case you merely need to make a pie, this Saskatoon pie filling is the proper mate to my No Fail Pie Crust (chilly water pastry)!
Saskatoon Berry Recipes
If you may get your fingers on Saskatoon berries any time of the yr, rely your self fortunate as a result of they’re a particular berry and never out there in every single place. I am fortunate that I should purchase them frozen on the year-round Farmer’s markets or at my native Co op grocery retailer, if I miss selecting season!
However they are not solely scrumptious, they’re wholesome too! Saskatoon berries are thought-about a good higher supply of calcium than pink meats, greens and cereals.
Saskatoon Pie Recipe
Summer season is brief and so is Saskatoon Berry season, so be sure to seize them whilst you can. And if you cannot, no worries- you’ll be able to nonetheless make this Saskatoon Pie Recipe with frozen Saskatoon berries!
Saskatoon Berry Pie Filling and Sauce Recipe
This Saskatoon berry pie filling and sauce is cooked forward, on the range high, permitting time for the berries to melt and the flavors to merge, giving your pie a richer, thicker and tastier filling! The trace of almond additionally lends a scrumptious depth of taste that is in contrast to some other Saskatoon berry pie on the market! It additionally makes an important sauce for topping cheesecake, yogurt, ice cream or filling pierogies!
Delicacies American, Canadian, North American
Key phrase pie, pie filling, Saskatoon berry
Prep Time 20 minutes
Cook dinner Time 20 minutes
Complete Time 55 minutes
Servings 16 servings
Sauce and pie filling
- 4 cups Frozen Saskatoon berries * If utilizing contemporary, use extra water (see subsequent ingredient)
- 1 cup water * if utilizing contemporary berries, add a further ¼ of water
- ¾ cup white granulated sugar
- 3 ½ tablespoon cornstarch
- 1 teaspoon almond extract
- 1 tsp. contemporary lemon juice
- ½ teaspoon salt
- 1 tablespoon milk
- 1 ½ tablespoon milk
- 1 teaspoon white granulated sugar
Add all sauce components to a medium saucepan and prepare dinner over medium- excessive warmth, stirring continuously. * if utilizing contemporary berries, add a further ¼ cup of water
Let the berries simmer till gentle and the combination is thickened – about quarter-hour.
The combination will likely be as thick as jam when it is prepared (see my VIDEO in NOTES). * you may be tempted to take away it too quickly, however simply preserve stirring continually so it does not burn to the underside of the pan.
Take away from warmth and funky.
(Video) Let’s Bake a Saskatoon Berry Pie
In case you are utilizing for topping for ice cream, yogurt or cheescake or a filling for pierogies, it may be used instantly or saved in fridge for five days (or freeze for as much as 2 months)
Pour into unbaked pie shell and canopy with high crust (you should use a store-bought pie shell or my NO FAIL pastry recipe – SEE NOTES)
Add high crust, then trim, utilizing a paring knife or kitchen shears
Pleat with a fork to seal edges.
Add some venting and brush high of pastry calmly with milk , utilizing a pastry brush and sprinkle with a teaspoon of white granulated sugar.
Bake as for a 2 crust fruit pie. *I bake it on 450 levels F for the primary 10 minutes, then cut back to 350 levels F for the rest (20 – 25 minutes or till cooked by.)
** NOTE: This recipe will yield 2 common sized pies (smaller than the deep dish pie within the images) or 24 tarts
**NOTE: Do this recipe with myNo Fail Pie Crust
Saskatoon Berry Pie Filling and Sauce Recipe
Quantity Per Serving
Energy 68Energy from Fats 9
% Day by day Worth*
Saturated Fats 1g6%
Ldl cholesterol 1mg0%
Vitamin A 20IU0%
Vitamin C 4mg5%
* % Day by day Values are based mostly on a 2000 calorie food regimen.
Energy: 68kcal | Carbohydrates: 17g | Protein: 1g | Fats: 1g | Saturated Fats: 1g | Ldl cholesterol: 1mg | Sodium: 75mg | Potassium: 28mg | Fiber: 1g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg