Finally after a week of celebration there is actually something brewing in my kitchen. It has lay dormant and too easily forgotten in the past week of visiting wineries, fine restaurants and beaches. In my travels yesterday I visited one of the myriad of fruit stands along the valley corridors and came away with some Saskatoon berries.
The saskatoon is a fruit bearing shrub that is native to the southern Yukon and Northwest Territories, the Canadian prairies and the northern plains of the United States .It is extremely adaptable and grows under a wide range of environmental conditions. It is sometimes known as the serviceberry in the States.
Saskatoon Berries, often referred to as Saskatoons are purplish-blue berries that grow on a shrub type bush. They look similar to blueberries but have a unique flavour that is excellent in preserves and pies. It takes 4 years for a bush to develop fruit.
Saskatoon berries were originally used as a major food source by the native people and early settlers of the North American prairies and, until recently, could be picked only in the wild. Enterprising farmers have begun to grow these low and easily maintained bushes as cultivars so it is possible in this day and age to "pick your own".
For my first project with Saskatoons I decided upon a pie. When I was living in Alberta I had my first taste of this delicacy and used to make Saskatoon Berry Jam to send to all my family members in Ontario. If you have no access to Saskatoons blueberries will work almost as well.
**Saskatoon Berry Pie**
Pie Filling:
3 -1/2 cups Saskatoon Berries
1/2 cup water
3/4 cup sugar
3 T corn starch
2 tsp lemon juice
1 T butter
1/2 tsp almond extract
Streusel:
3/4 cup chopped toasted hickory nuts or walnuts*
1/2 cup flour
3 T brown sugar (packed)
1/2 tsp cinnamon
3 T chilled butter, cut into 1/4-inch thick pieces
Also: whipped cream lightly sweetened with maple syrup (optional)
********************
Pie Filling: Cook berries in water until boiling. Reduce water if using frozen berries. Add mixed cornstarch and sugar and boil until clear, stirring constantly. Remove from heat. Add lemon juice, butter and almond extract. Cool. Use as a filling for single or double crust pie, tarts, or on a cheesecake.
Streusel: Combine nuts, flour, brown sugar and cinnamon in a small bowl. Add butter and, using your fingertips, rub butter into dry ingredients until coarse crumbs form. Refrigerate until needed.
Pour filling into pastry lined pie plate. Top with streusel. Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown.
NOTE: Hickory nuts are sometimes found at farmers markets; if they’re unavailable use walnuts. Toast nuts at 350 degrees until slightly golden, 6-8 minutes.
