Saskatoon Berry Pie

As a kid we spent a lot of time at the lake. Lazy summer days full of swimming, bonfires and hiking in the hills are my fondest memories of my childhood. Come July we would hike our way to the wild Saskatoon berry trees to pick the sweetest purple berries; sinking our teeth into a slice of fresh warm Saskatoon Berry Pie after a long day of picking berries is sweet satisfaction.

These days I have the pleasure of in-laws who have Saskatoon berry trees to pick from. The trees have leafed out and buds are starting to form on the berry trees. It isn’t until early July that Saskatoon berries are ready to be picked, that is if the birds haven’t eaten them already. If you aren’t from the prairies of Canada, you may not know what Saskatoon Berry Pie tastes like but it’s something you have to try should you have the chance.

Blueberries can be used in place of the Saskatoon berries for this pie filling recipe. This recipe makes enough pie filling to preserve in mason jars for the off season. Just think how tasty a Saskatoon Berry Pie will be on a cold winter day.

If you like this pie recipe, try my Strawberry Cheesecake Hand Pies. They make a tasty teacher gift!

If you like these recipes, I’d love if you’d pin them on Pinterest or follow along for other great recipes on Facebook, Twitter and Instagram.

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Saskatoon Berry Pie

Ingredients

• 8 quarts Saskatoon berries
• 6 cups water
• 8 cups sugar
• 1/2 tsp salt
• 1 box of tapioca
• 1/4 cup lemon juice
• 6 - 500 ml mason jars, sterilized

Instructions

1. Preheat oven to 250 degrees celcius.
2. In a roaster mix all the ingredients well and cook, stirring occasionally, for 2.5 hours. The berries should be soft and hold form but not mushy when they are done.
3. Scoop hot pie filling into mason jars and screw lid on hand tight while hot. The lids should pop when they seal from the heat. Don't allow the pie filling to cool before putting into jars or they may not seal properly.
4. Place one jar into an 8" pie pastry shell. You can also cover with pie pastry, be sure to vent the middle by pricking with a fork. I prefer to leave mine open with a few pastry cutouts. Garnish with a scoop of vanilla ice cream for Pie à la Mode.

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