DIRECTIONS

Filling 1. Combine all of the ingredients except the butter into a heavy bottom sauce pot and place over medium heat. What to do with … Saskatoons 2. Once the juices have started to come out of the berries, turn the heat up to high and continue to cook until the liquid has reduced and the mixture is thick. 3. Remove from the heat and allow to cool completely before use. Pies & Tar ts

Pie Dough 41/2 c. berries

¼ inch cubes and place into the fridge. 1. Dice the butter into - 2 tbsp tapioca (starch or grind minute tapioca to powder) 1/2 c water 2. Mix all of the dry ingredients together in a stainless steel mixing bowl.

3. Add the diced butter to the flour and using a paddle attachment mix at low Sprinkle tapioca loosely (not in a clump) over fruit and mix together l dd d speed until the butter is pea meal size. thorough y. A water an mix again. Let sit for 15 min. Cook fruit 4. Add the ice water and mix until just incorporated. with tapioca for 5 -10 min on stovetop, stirring constantly until 5. Wrap the dough and place into the fridge for at least 1 hour. thickened. Pour into prebaked pie or tart shell.

6. To assemble, place the filling into a food processor and pulse until the ber- I ries have all been broken. Place the mix into a piping bag. 7. Cut the ball of dough into half. Saskatoon Cream Cheese Crumb Cake ¼ 8. Roll the dough until -cm thick and into a rectangular shape (15 -inch by 9 - Delicious cross between a crisp and a crumb cake. Saskatoon berries (or blueberries) and cream cheese inch). Repeat with the second piece. ½ 9. Starting -inch from the edge of the pastry, pipe the filling approximately 1 - flavours go so well together. Cake will be a little cm thick. Leave a 1 -inch space then pipe a second line of the filling. Repeat crumbly to eat, but it is very, very delicious! twice more. INGREDIENTS 10. Carefully lay the second sheet over top and gently rest on top. Using a chef’s Crumb Layer: knife, cut in between each row of the filling. ½ cups brown sugar 11. Then cut the strips into 3 inch long pieces and place onto a baking tray lined 1 Berry Layer: with parchment paper. ½ cups all purpose flour 1 - 5 cups fresh saskatoons º 12. Brush with melted butter and sprinkle with cinnamon sugar. Bake at 350 F 1 cup rolled oats ⅓ cup water for 8 -10 minutes. ½ Source and Credits The Beltliner 1 teaspoons ground cinnamon Courtesy of Paul McGreevy of . 2 tablespoons lemon juice ⅔ cup vegetable oil ¾ cup white sugar Cream Cheese Layer: l 2 tablespoons all -purpose f our 1 (4 ounce) package cream cheese,

diced

DIRECTIONS Directions ° C (400 ° F). Step 1 —Preheat oven to 350 degrees F (175 degrees C). Grease an 8 -inch 1. Preheat oven to 200 2. In a blender, combine 1/2 cup lentils square baking pan. and 1/4 cup orange juice. Purée until Step 2 —Whisk brown sugar, 1 1/2 cups flour, oats, and cinnamon to- l d ll l l l l smooth. gether in a bow ; gra ua y stir in oi unti mixture is crumb y. Press ha f d d 3. Sift together flour, baking powder, the crumb mixture into the prepare pan; set remaining crumbs asi e for salt, cinnamon, allspice and pumpkin pie spice. topping. 4. In a separate bowl, mix together lentil purée, remaining lentils, remaining or- Step 3 Bake in the preheated oven until firm, about 10 minutes. Remove — ange juice, honey, oil, eggs and Saskatoon berries. Add to dry mixture stirring d l l g l , l g crust from oven an coo s i ht y eavin oven on. only until dry ingredients are moistened. Spoon mixture into paper lined muffin Step 4 —Place saskatoons and water in a saucepan. Bring to a simmer cups, filling 3/4 full. d l d an cook for 10 minutes; stir in emon juice. Whisk white sugar an 2 ta- 5. Bake 20 to 25 minutes or until toothpick inserted in centre comes out clean. l l ll l x Source and Credits Lentils.ca b espoons f our together in a sma bow ; stir sugar mi ture into berries Courtesy of d l x , ll l an cook unti the mi ture begins to thicken about 3 minutes. A ow to coo ll for a few minutes; pour berry fi ing over crumb crust. J Step 5 —Sprinkle cream cheese pieces evenly over berry filling. Spread Saskatoon Pie Fries g x l d g l remainin crumb mi ture over cream cheese ayer an press ent y with a Dig into this uniquely Canadian dish filled with potato masher. sweet Saskatoon berries, Step 6 -Bake in the preheated oven until crumb topping is golden and ll l , fi ing is bubb y about 40 minutes. wrapped in a tender pie G dough, brushed with cinnamon sugar and B l butter and baked until Saskatoon erry Lenti Muffins l l l golden. Ce ebrate the Saskatoon berry in this easy to make, abso ute y scrumptious recipe. INGREDIENTS NG N Pie Dough I REDIE TS Filling ½ l l l , d 2 cups all -purpose flour 315 g all 1 cups arge green enti s cooke 4 cups Saskatoon berries -purpose flour ½ 1 Tbsp baking powder (fresh or frozen) ¾ cup orange juice tsp salt ½ ½ tsp salt cup honey 1 Tbsp lemon juice 1 Tbsp granulated sugar ½ ⅓ l l tsp cinnamon 250 g unsalted butter cup cano a oi 1 cup granulated sugar ½ tsp ground allspice ⅛ ½ 2 eggs cup cornstarch cup ice water ½ ¾ tsp pumpkin pie spice 1 cups fresh Saskatoon berries 1 Tbsp unsalted butter