Title: Jackfish Lodge: Saskatoon Turnover Pie
Categories: Fruits, Pastry*pies, Desserts
Yield: 8 Servings

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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini