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Name: Scott's Salmonberry Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup all-purpose flour; 4 ounces butter cold; 1/2 teaspoon salt; 2 teaspoons cardamom spice; 1/4 cup water cold; Flour for rolling; Salmonberry filling:; 4 cups Salmonberries; Water; 2/3 cup white sugar; 1/4 teaspoon salt; 4 tablespoons cornstarch; 1 teaspoon ground cardamom; Topping:; 1 pint whipping cream

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INGREDIENTS

1 cup all-purpose flour
4 ounces butter ; cold
1/2 teaspoon salt
2 teaspoons cardamom spice
1/4 cup water ; cold
Flour ; for rolling
Salmonberry filling:
4 cups Salmonberries
Water
2/3 cup white sugar
1/4 teaspoon salt
4 tablespoons cornstarch
1 teaspoon ground cardamom
Topping:
1 pint whipping cream

INSTRUCTIONS

Mix the flour, butter, salt, and cardamom. Add water and mix until it becomes a ball. Be sure not to overmix.

Preheat the oven to 350 degrees F. Flour surface and rolling pin to roll pastry out on. Roll to about 1/4-inch.

Place in a 9-inch pie dish and crimp the edges. Line crust with foil to maintain shape.

Bake at 350-degrees for about 20 minutes. Remove foil and continue baking for another 5 minutes. Remove and let cool.

To make the Salmonberry filling: Crush 2 cups of the Salmonberries through a sieve. This will take some time but it is essential to remove all of the seeds.

Add water to Salmonberry juice to make 1 1/2 cups of liquid. Put the juice and water into a pan. Add sugar and salt. Mix the cornstarch and cardamom with some of the juice, then add it to the sieved berry mixture.

Cook on medium heat, stirring constantly for about 5 to10 minutes. Do not scorch.

Remove from heat and let cool. Add remaining berries, stir and pour into the pre-baked shell.

Chill pie until completely cold. Whip cream until stiff peaks form. Pipe or spread over the top of the pie and serve.

NOTES

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Scott's Salmonberry Pie

1 cup all-purpose flour
4 ounces butter cold
1/2 teaspoon salt
2 teaspoons cardamom spice
1/4 cup water cold
 Flour for rolling
 Salmonberry filling:
4 cups Salmonberries
 Water
2/3 cup white sugar
1/4 teaspoon salt
4 tablespoons cornstarch
1 teaspoon ground cardamom
 Topping:
1 pint whipping cream

Mix the flour, butter, salt, and cardamom. Add water and mix until it becomes a ball. Be sure not to overmix.

Preheat the oven to 350 degrees F. Flour surface and rolling pin to roll pastry out on. Roll to about 1/4-inch.

Place in a 9-inch pie dish and crimp the edges. Line crust with foil to maintain shape.

Bake at 350-degrees for about 20 minutes. Remove foil and continue baking for another 5 minutes. Remove and let cool.
 
To make the Salmonberry filling: Crush 2 cups of the Salmonberries through a sieve. This will take some time but it is essential to remove all of the seeds.

Cook on medium heat, stirring constantly for about 5 to10 minutes. Do not scorch.

Remove from heat and let cool. Add remaining berries, stir and pour into the pre-baked shell.

Chill pie until completely cold. Whip cream until stiff peaks form. Pipe or spread over the top of the pie and serve.

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Nutrition

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Serving Size: 1 Recipe (584g)
Recipe Makes: 1 Serving

Calories: 2082
Calories from Fat: 1239 (60%)

Amt Per Serving		% DV

	Total Fat 137.7g	184 %
	Saturated Fat 86.1g	430 %
	Monounsaturated Fat 36.8g
	Polyunsanturated Fat 5.6g
Cholesterol 408.2mg		126 %
Sodium 1652mg		57 %
Potassium 291.9mg		8 %
Total Carbohydrate 201.4g		59 %
	Dietary Fiber 4g	16 %
	Sugars, other 197.5g
Protein 16g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2082

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