- 4 c Saskatoon berries; called Serviceberries in the US
- 1/4 c Water
- 2 tb Lemon juice
- 3/4 c Sugar, granulated
- 3 tb Flour
- Pastry for double crust pie
- In a saucepan, simmer Saskatoon berries in water for 10 minutes. Add
- Stir in granulated sugar mixed with flour. Pour
into pastry lined pie plate. Dot with butter.
- Cover with top
crust; seal and flute edges. Bake in 425F oven for 15 minutes; reduce
heat to 350F oven and bake 35-45 minutes longer or until golden brown.
Recipe source: The sixties chapter, A Century of Canadian Home
Cooking by Carol Ferguson and Margaret Fraser