Ingredients with Measurements:
- 1 1/2 cups Saskatoonberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Rolling pin
- Food processor
- Pastry brush
Step-by-step instructions:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine Saskatoonberries, sugar, cornstarch, salt, cinnamon, nutmeg, water, and lemon juice. Mix well.
- Add 1 tablespoon of unsalted butter to the mixture and stir.
- In a food processor, pulse gingersnap cookies until they turn into fine crumbs.
- In a separate mixing bowl, combine gingersnap crumbs, melted butter, and sugar. Mix well.
- Press the gingersnap mixture onto the bottom and sides of the pie dish.
- Pour the Saskatoonberry mixture into the crust.
- Bake the pie for 45-50 minutes or until the filling is bubbly and the crust is golden brown.
- Let the pie cool for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
5. Temperature:
- 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 14g
- Saturated fat: 8g
- Cholesterol: 35mg
- Sodium: 220mg
- Total carbohydrates: 47g
- Dietary fiber: 2g
- Sugars: 32g
- Protein: 2g
Substitutions for ingredients:
- Saskatoonberries can be substituted with blueberries or blackberries.
- Gingersnap cookies can be substituted with graham crackers or vanilla wafers.
Variations:
- Add a scoop of vanilla ice cream on top of the pie before serving.
- Top the pie with whipped cream or whipped topping.
- Add a teaspoon of vanilla extract to the Saskatoonberry mixture for extra flavor.
Tips and tricks:
- Make sure to let the pie cool before slicing to prevent the filling from running.
- Use a pastry brush to brush the crust with an egg wash for a shiny finish.
- Serve the pie warm or at room temperature.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the pie on a decorative pie plate.
- Garnish the pie with fresh Saskatoonberries or whipped cream.
Garnishes:
- Fresh Saskatoonberries
- Whipped cream
- Mint leaves
Pairings:
- Vanilla ice cream
- Whipped topping
- Coffee or tea
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled chicken
Troubleshooting advice:
- If the crust is browning too quickly, cover it with aluminum foil.
- If the filling is too runny, add more cornstarch to the mixture.
Food safety advice:
- Wash the Saskatoonberries before using them in the recipe.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
- Saskatoonberries are native to North America and have been used by Indigenous peoples for centuries.
Flavor profiles:
- The Saskatoonberry filling is sweet and tart, while the gingersnap crust adds a spicy kick.
Serving suggestions:
- Serve the pie as a dessert after a family dinner or at a summer barbecue.
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Region: Canadian