Jackfish lodge: saskatoon turnover pie

Yield: 8 Servings

Ingredients:

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

Instructions:

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 14x10-inch rectangle. Transfer to parchment paper lined 15x10-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. Source: Canadian Living magazine Oct 94 Presented in article by Elizabeth Baird: "A Blend of Native and New" Recipe developed by Jackfish Lodge Saskatoon Saskatchewan Canada [-=PAM=-] PA_Meadows@msn.com