The best delicious Jackfish Lodge: Saskatoon Turnover Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jackfish Lodge: Saskatoon Turnover Pie recipe today!
Hello my friends, this Jackfish Lodge: Saskatoon Turnover Pie recipe will not disappoint, I promise! Made with simple ingredients, our Jackfish Lodge: Saskatoon Turnover Pie is amazingly delicious, and addictive, everyone will be asking for more Jackfish Lodge: Saskatoon Turnover Pie.
What Makes This Jackfish Lodge: Saskatoon Turnover Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jackfish Lodge: Saskatoon Turnover Pie.
Ready to make this Jackfish Lodge: Saskatoon Turnover Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
14×10-inch rectangle. Transfer to parchment paper lined 15×10-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.
Yields
8 Servings
Leave a Reply