IN SEASON: PURPLE REIGN
Saskatoons are plentiful in late summer. Find them in farmers' markets, you- pick farms and growing wild alongside the bike path. Use them in place of blueberries for a little local flavour.
Saskatoons are plentiful and, used in place of blueberries, add a little local flavour to meals.
Saskatoon Pie
There are few desserts more Albertan than a saskatoon pie. Better still, saskatoons aren’t as juicy as other berries, so there’s less risk of a runny pie.
pastry for a double crust pie
Filling:
5- 6 cups saskatoon berries ( fresh or frozen, don’t thaw them) 1/ 2 cup sugar 3 tbsp flour zest of a lemon 2- 3 tbsp butter, cut into bits beaten egg or cream, for brushing ( optional) turbinado sugar, for sprinkling ( optional)
Preheat the oven to 425° F. Divide the pastry more or less in half, with one piece slightly bigger than the other. On a lightly floured surface, roll out the larger piece to a circle about an inch bigger than your pie plate; drape it over the rolling pin and transfer to the pie plate, pressing it gently to fit, letting the sides hang over. Roll the other piece out to about the size of the top of the pie. In a small bowl, stir together the sugar and flour. Put the berries into a medium bowl and add the sugar mixture and lemon zest; gently stir to combine, then pour into the pastry shell. Top with bits of butter.
Lay the second piece of pastry in over the pie, brushing the edge of the bottom crust with a little beaten egg first, if you like, and trim and crimp the edge. Cut a few slits in the top to let steam escape.
Bake for 15 minutes, then turn the heat down to 350° F and bake for another 50- 60 minutes, until golden and bubbling. Let cool before slicing. Serves 8.
Saskatoon Barbecue Sauce
Saskatoons make a great base for barbecue sauce. Brush it on bison burgers or ribs toward the end of their cooking time so it doesn’t burn.
1 small onion, chopped 3 cups saskatoon berries or blueberries 1 jalapeno pepper, seeded and finely chopped ( optional) 1 garlic clove, crushed 1/ 3 cup packed brown sugar 1/ 3 cup ketchup 1/ 3 cup balsamic vinegar 1/ 3 cup beer, apple cider or water Canola oil, for cooking
In a large saucepan or medium pot, heat a drizzle of oil over medium- high heat and sauté the onions for a few minutes, until soft. Add the remaining ingredients, bring to a simmer, reduce the heat and cook for about an hour.
Cool slightly, then purée the mixture until smooth with a hand- held immersion blender right in the pot, adding extra liquid if it’s too thick.
( Alternatively, cool and purée in a blender or food processor.)
Makes about 3 cups.