JACKFISH LODGE: SASKATOON TURNOVER PIE

      Title: JACKFISH LODGE: SASKATOON TURNOVER PIE
  Categories: Fruits, Pastry*pies, Desserts
       Yield: 8 Servings
  
       4 c  Saskatoon berries
       1 ts Lemon rind, grated
       2 tb Lemon juice
     3/4 c  Granulated sugar
     1/4 c  Cornstarch
       1    Pastry for 9-inch double
            -crust pie
       1    Egg yolk
  
   Blueberries may be substituted for Saskatoons.
   
   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 lightly floured surface into
   14x10-inch rectangle. Transfer to parchment paper lined 15x10-inch
   baking sheet. Mix together egg yolk and 1 ts 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 220C oven for 15 minutes. Reduce heat to 350F 180C; bake
   for 15-20 minutes or until golden brown. Source: Canadian Living
   magazine Oct 94 Presented in article by Elizabeth Baird: "A Blend of
   Native and New" Recipe developed by Jackfish Lodge, Saskatoon,
   Saskatchewan, Canada
   
       [-=PAM=-]   PA_Meadows@msn.com
[ add our full cookbook to your website ] [ Search The Cookbook ]