Text 18073, 89 rader
Skriven 2011-11-21 21:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Pies for Thanksgiving 3
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-=> Quoting Dave Sacerdote to All <=-

 DS> APPLE
 DS> FRUITS OF THE FOREST
 DS> BLUEBERRY
 DS> CHOCOLATE CREAM

I'm online looking for the first available flight!

 DS> I'm interested in hearing what pies you all are planning to serve.

I generally do pumpkin and apple for T-day, cran-apple and mince
meat for Xmas and other fruit pies the rest of the year.

This year I didn't make pie for Thanksgiving but served up a
tropical fruit salad with mango sherbet, just for a change of pace.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinda's Saskatoon Pie
 Categories: Canadian, Pies, Wild, Fruit
      Yield: 12 Servings
 
      5 c  Flour
      1 lb Lard
      1 tb Salt
      1    Egg, lightly beaten
      1 tb Vinegar, added to 1/2 cup
           Ice cold water
           FILLING:
      4 c  Saskatoon berries (per pie)
      2 tb Flour
    1/2 c  Sugar
      1 pn Salt
    1/4 c  Butter
      2 tb Lemon juice
 
  Saskatoon pie is the quintessential prairie fruit pie. Today you
  can even purchase saskatoon pie filling, but it isn't the same as
  a pie made with freshly picked whole berries. Saskatoons are ready
  to pick in late July and early August, in the wild in prairie
  coulees or at several berry farms across Alberta. They look like
  blueberries but have a special earthy flavour, sometimes with a
  hint of almond. Pick them fresh and freeze for pies all winter.

  Pastry:
  
  For pastry, mix together flour and salt in the food processor. Add
  the lard, cut into cubes, and pulse until the mixture is crumbly.
  Whisk together the egg, vinegar and ice water and add to the
  processor. Pulse in short bursts, just until the pastry comes
  together. Don't over process. Gather up into two balls, wrap in
  plastic and let rest for 10 minutes. This will make enough pastry
  for two, double-crust pies. Divide each ball in half and roll out
  on a floured surface, forming two rounds, each about 10 inches in
  diameter. Extra pastry can be wrapped well and frozen.
  
  Lay one round of pastry into a large, well-greased pie plate.
  Sprinkle a teaspoon of flour onto the surface before adding clean,
  uncooked saskatoon berries. Fill pie plate 2/3 full. Dot with
  butter. Sprinkle with remaining flour, sugar and lemon juice.
  
  Rub a little cold water over the exposed edge of the pastry. Cover
  berries with top crust and press edges together  to seal, then
  flute between your fingers. Make some holes with the tip of a
  sharp knife so steam can escape. Set pie on a baking sheet to
  catch any juice that overflows.
  
  Bake at 350 F for 45-50 minutes. Cool and serve warm with ice
  cream.

  This recipe is from High Plains, The Joy of Alberta Cuisine, by
  Cinda Chavich.

  From: Lightnin Dave
 
MMMMM


Cheers

YK Jim


... Many cowards avoid particular liquors due to teenage trauma.

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