In the past few days, several readers have been in touch about certain recipes that appeared in previous columns.
I am happy to offer them again this week, providing ways to make use of the abundance of seasonal fruit now available.
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Saskatoon Pie
- pastry for a 2-crust, 9 inch pie
- 1 -1 1/4 cups sugar
- 2 1/2 tbsps. quick cooking tapioca or
- 1/4-1/3 cup flour
- 1/2 tsp. cinnamon
- 4 cups ripe berries
- 2 tbsps. butter
- 2 tsps. granulated sugar
Sort berries to remove leaves and twigs. Place in a large bowl.
Combine sugar, cinnamon and tapioca or flour and mix well. Pour over berries and mix gently.
Pour into pastry-lined pie shell. Dot top of berries with dabs of butter. Place top crust in place, flute and seal edges. Cut air vents in centre of top pastry. Sprinkle top with 2 tsps. granulated sugar.
Bake in a pre-heated 450 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake 40-45 minutes or longer, until berries bubble. Let cool before slicing. Serve with ice cream.
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Peach Filling
- 1 cup sugar
- 1 cup water
- 1/4 cup cornstarch
- 1 tbsp. lemon juice
- 1 tsp. vanilla
- 1/2 tsp. almond flavouring, optional
- 4 cups peaches, pitted, peeled and sliced
In a large saucepan, whisk sugar, water, cornstarch and lemon juice. Boil over medium heat, stirring often.
Cook 3-5 minutes until thickened. Remove from heat. Stir in peaches, vanilla and almond flavouring. Stir to coat peaches. Cool completely.
Place in freezer-safe containers and freeze. When needed for pies or puddings, thaw the peach mixture and proceed to use for pie filling or peach cobbler as per usual recipes.
• • •
Fruit Cobbler
- 5 cups fruit of choice (apples, peaches, apricots, rhubarb, cherries)
- 1/2 cup brown sugar
- 1 tbsp. quick cooking tapioca
- 1 tbsp. lemon juice
- 2-3 tbsps. butter
Topping:
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup buttermilk
- 1/8 cup molasses
- 2 cups sifted flour
- 1/2 tsp. baking soda
- 1 1/2 tsps. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1 tsp. cinnamon
- 2 tbsps. melted butter
Combine fruit, 1/2 cup brown sugar, tapioca and lemon juice. Stir to blend then pour into a well-buttered large baking dish. Dot with butter and bake at 350 degrees F for 20-25 minutes until fruit bubbles.
For the topping, beat the egg with the sugars, buttermilk and molasses.
Sift the dry ingredients and stir into the liquid ingredients. Melt the butter and stir into mixture.
Pour over the baked fruit mixture. Bake another 30-40 minutes. Serve warm or cold.
Joyce Walter can be reached at ronjoy@sasktel.net
