Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 c Saskatoon berries
- 1 ts Lemon rind, grated
- 1 Pastry for 9-inch double
- 3/4 c Granulated sugar
- 1 Egg yolk
- 1/4 c Cornstarch
- 2 tb Lemon juice
Preparation
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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
