Saskatoon Berry Pie

We are having a traditional Saskatchewan Christmas with the whole family. I will share some of our recipes here. On Christmas Eve my sister decided to have a Wild Night. No, no, no! It isn't that kind of wild night! We are making some wild game recipes! This dessert of saskatoon berry pie is a natural pairing. This is a berry native to the Canadian prairies and northern American Great Plains. 

Saskatoons are a very healthy berry. They are high in antioxidants and fibre. Pie works best if the filling is made in advance and then bake the filled pastry. I made this in advance. I made the pies, froze them, then defrosted in the refrigerator for about 6 hours. Then baked as fresh below. 

Serve with homemade vanilla bean ice cream. Yum! 

Saskatoon Berry Pie 

• 4 cups saskatoon berries
• 3/4 cup sugar, granulated
• 3 tablespoons flour
• 1/4 cup water
• Pastry for double crust pie
• 2 tablespoons lemon juice

1. In a saucepan, simmer saskatoon berries in water for 10 minutes. Add lemon juice. Stir in granulated sugar mixed with flour. 
2. Pour into pastry lined pie plate. Dot with butter. Cover with top crust; seal and flute edges. 
3. Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown.

 

Vanilla Bean Ice Cream

4 egg yolks

2 cups half and half cream

1/2 cup sugar

1/2 vanilla bean, split and seeds scraped

Whisk yolks and sugar until lemon coloured.  In a sauce pan scald the cream with the vanilla seeds and bean.  Temper the egg yolks with this hot milk.  Do this by adding a little at a time while whisking the egg yolks.  Eventually you will have added all the milk.  Cook this mixture in a double boiler until thickened.  Cool, strain, churn according to your machine's directions.