Saskatoon Pie 😋

Berry header comic

In the first two columns, I wrote about some of the foods that people in Atlantic Canada love. Today’s cake brings me back to my old favorite, the Food SASKATON PIE from my hometown of Saskatoon, Saskatchewan. Sources: 3, 5

Saskatoon berries, which are part of the Saskatoon family and a key component of the SASKATON PIE food, were a staple food for indigenous peoples and early settlers. Sources: 3

If you’ve never had Saskatoon berries, they come under many different names, so instead we’re taking a slightly tart Saskatchewan berry for every day of the week. They look and behave similar to blueberries, but are more closely related to the apple family and look reddish – the blueberry, which is more related than apples and blue berries. You can enjoy them as a side dish in the SASKATON PIE meal or as part of your main course. It looks and behaves like a blueberry, although it is more amelanchored than a blueberry, which resembles more an apple or even a strawberry. Sources: 3, 6, 11, 13

If you want to make the cake yourself, you can use the Saskatoon Berry Pie recipe in the recipe below. I have seen some suggestions for making an extra by rolling the topping out to cover it, but I am not one of them. Sources: 1, 4

If the edges of the cake turn too brown, you can always cover the edges with white foil or use a cake crust. I will always cover my cake with a circle of dough and cover it with the dough for a few minutes until it is completely brown. Sources: 5, 13

With your fingers, unfold the dough and press it together into a cake dish, the dough hanging over the edge of the cake plate. If you want to roll the dough upwards instead, roll out the circular dough part that was made in step 1, roll it out into a circle and then place it on your cake. Unfold the dough with your finger, press it, form a cake bowl and let each additional dough hang on the edges of the cake plate, let each additional dough hang on the edge of the cake plate. Sources: 4, 8, 10

The filling will thicken when chills hit, then you can spoon it into the pre-baked crust and serve. Push the dough into the pan, use your hands and work through until it is nice and even. Bake for about 30 minutes until you see it bubbling and it is nicely brown. If your cakes are really full, place a pan of tinplate under the plate to catch a filling that can cook. Sources: 2, 5, 9

The berries can be prepared in many ways, think jam or syrup, but I have created a homage to au Canada by creating a cake filling. If you can’t find berries in the forest, you can use blueberries, although I find that their pie fillings are not quite as thick. Depending on what you like for your cake and how big a plate is, you can fill 3 to 5 cups of Saskatoon berries. Place the blueberry mixture in a large bowl (I put it in the piecrust) and place it on your pre-baked crust, the filling will be compact and sink as it bakes, and it will sit well over the edge of my cake plate. When I long for the taste, I’m always looking for berries (think jams and syrup). Sources: 0, 3, 9, 13

I thought I could make a plate of this cake, but I grossly underestimated the cake crust needed, so I threw away my dream of cake and made a galette of monstrosity instead. If you want to make the cake yourself, bake the Saskatoon cake in the oven at 350 degrees for about 30 minutes. Sources: 6, 7

So one afternoon I forgot to prepare the frozen berries for the cake filling and forgot to prepare the freezer and cook a bucket of berries. I first put aside 4 cups of Saskatoon berries as a cake filling, then washed the rest, put them in a zipped bag and made them ready to freeze. In a large bowl, whisk together the granulated sugar, maple syrup, vanilla and 1 / 2 cup water. Sources: 1, 13

If you’re looking for more ideas on what to do with Saskatoon berries, check out my Saskatchewan berry recipes. This recipe is of course applicable to all other normal berries, but it won’t have the smell of superfoods like Saskatoon. Canadian cake for a cosy get-together during the holidays or a night out that could be used as a comfort. Sources: 7, 10, 12

It’s definitely not uncommon to see Saskatoon berries in Alberta for cakes and tarts, and it’s a perfect representation of regional cuisine. Below you can see why I think the napkin cake is the ultimate rustic wild fruit cake. Sources: 9, 14

Picking Saskatoon berries is also something of a sister to me, I grew up with it and I can smell a tree a mile away laden with berries. They stay in the fridge for a few weeks before being picked dry, which I love, but they are also great for baking. Sources: 5

Food: Saskatoon Pie 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14

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