A Delicious Summer Treat

saskatoon and rhubarb pie

Here is a recipe from my friend Ria, since we are talking about cherry pies.

Keep this one for when you want to gather saskatoons.  

There are bushes alongside the road on the path to the lake.  

Enjoy reading the recipe, even if you have no idea of ever making the pie.

Arta

Saskatoon and Rhubarb Pie       

Recipe from the Tall Grass Prairie Bakery, Winnipeg

4 cups Saskatoons (fresh or frozen)

2 cups Rhubarb (fresh or frozen)

1 cup sugar

¼ cup flour (add 1 T extra if using frozen fruit and/or rhubarb)

Pie crusts (raw)

Oven 350 for 10 minutes then reduce to 300 for 45 – 60 minutes until filling is thick and bubbly in the middle and crust is golden brown.

This is the original recipe. I found the pie takes much longer to cook and I use a 325 – 350 oven throughout the cooking time. This pie will bubble over so I put a cookie sheet on a rack below the one the pie is on, to catch the drips. The cookie sheet is easier to clean than the oven.

Enjoy!

Ria