Saskatoon Rhubarb Pie
Is there any combination that says “Canadian prairies” more than saskatoon berries and rhubarb? This dessert is a Western Canadian classic.
Cook time
1 hr 5 mins
Recipe Difficulty
Easy
Yield
Serves 6
Ingredients
- 4 cups fresh or frozen saskatoons
- 1 cup chopped rhubarb
- 1 tbsp fresh lemon juice
- 3/4 cup granulated sugar
- 3 tbsp quick-cooking tapioca
- 1 tsp grated lemon peel
- Pastry for a 9 inch double crust pie
- 1 tbsp salted butter
Directions
- Preheat oven to 425°F.
- Roll out half of pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang; set aside.
- Combine saskatoons, rhubarb and lemon juice in a bowl. Add sugar, tapioca and lemon peel; toss to combine. Spoon fruit mixture into crust. Dot with butter.
- Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry. Cut vents in top crust to allow steam to escape.
- Bake for 10 minutes. Reduce temperature to 375°F and bake 45 - 55 minutes longer or until pastry is golden and filling is bubbly.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
343 calories, 11.5 g fat, 1.9 g protein, 62.1 g carbohydrate, 3.1 g fibre, 202 mg sodium