Saskatoon Turnover Pie Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
Wild Saskatoon berries,
1 t: Grated lemon rind,
-tucked into flaky pastry,
2 T: Lemon juice,
-are part of a,
3/4 cup: Granulated sugar,
Saskatchewan fall. You can,
1/4 cup: Cornstarch,
-substitute blueberries for,
Pastry for 9 inch double,
-saskatoons.,
-crust pie,
4 cup: Saskatoon berries,
1 each: Egg yolk,
Directions:
In saucepan, combine saskatoon berries, lemon rind and juice, sugar,
cornstarch and 1/4 cup water. Bring to boil, stirring. Reduce heat
and simmer, stirring for 3-5 minutes, or until liquid is thickened.
Remove from heat; let cool. Divide pastry in half. Roll out 1 half
on lightl floured surface into 14x10 inch rectangles. Transfer to
parchment paper lined 15x10 inch baking sheet. Mix together egg yolk
and 1 tbsp water. Brush over 1/2 inch border at edges of pastry.
Spoon half of saskatoon mixture over 1 long half of rectangle. Fold
pastry over, pressing edges together firmly with fork. Brush top
with egg mixture. Cut steam vents in top. Repeat with remaining
pastry and saskatoon mixture. Bake in 425F oven for 15 minutes.
Reduce heat to 350F and bake for 15-20 minutes or until golden brown.
Makes 8 servings. Origin: Canadian Living, October 1994. Shared by:
Sharon Stevens, Sept/94.
Submitted By SHARON STEVENS On 09-29-94
Source from luhu.jp
cornstarch and 1/4 cup water. Bring to boil, stirring. Reduce heat
and simmer, stirring for 3-5 minutes, or until liquid is thickened.
Remove from heat; let cool. Divide pastry in half. Roll out 1 half
on lightl floured surface into 14x10 inch rectangles. Transfer to
parchment paper lined 15x10 inch baking sheet. Mix together egg yolk
and 1 tbsp water. Brush over 1/2 inch border at edges of pastry.
Spoon half of saskatoon mixture over 1 long half of rectangle. Fold
pastry over, pressing edges together firmly with fork. Brush top
with egg mixture. Cut steam vents in top. Repeat with remaining
pastry and saskatoon mixture. Bake in 425F oven for 15 minutes.
Reduce heat to 350F and bake for 15-20 minutes or until golden brown.
Makes 8 servings. Origin: Canadian Living, October 1994. Shared by:
Sharon Stevens, Sept/94.
Submitted By SHARON STEVENS On 09-29-94
Source from luhu.jp