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Jackfish lodge: saskatoon turnover pie
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| Artist: |
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| Categories: |
Desserts, Fruits, Pastry, Seafood, Tarts & Pies |
| Yield: |
8 |
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Ingredients:
| 4
| cup | Saskatoon berries | | 1
| tsp | Lemon rind, grated | | 2
| tbsp | Lemon juice | | 3/4
| cup | Granulated sugar | | 1/4
| cup | Cornstarch | | 1
| | Pastry for 9-inch double | | | -crust pie | | 1
| | Egg yolk |
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Procedures:
| 1 | Blueberries may be substituted for saskatoons. | | 2 | In saucepan, combine saskatoon berries, lemon rind and juice, sugar, cornstarch and ?cup water. | | 3 | Bring to boil, stirring; reduce heat and simmer, stirring for 3-5 minutes or until liquid is thickened. | | 4 | Remove from heat; let cool. | | 5 | Divide pastry in half; roll out 1 half on lightly floured surface into 14x10-inch rectangle. | | 6 | Transfer to parchment paper lined 15x10-inch baking sheet. | | 7 | Mix together egg yolk and 1 ts water; brush over ?inch border at edges of pastry. | | 8 | Spoon half of saskatoon mixture over 1 long half of rectangle; fold pastry over, pressing edges together firmly with fork. | | 9 | Brush top with egg mixture; cut steam vents in top. | | 10 | Repeat with remaining pastry and saskatoon mixture. | | 11 | Bake in 425f 220c oven for 15 minutes. | | 12 | Reduce heat to 350f 180c; bake for 15-20 minutes or until golden brown. |
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