This is the recipe my mom always made. I often make it in a deep-dish pie pan and use 6 cups of saskatoons instead of 4. When I do that, I increase the rest of the ingredients by 50 per cent. We like our saskatoon pies on the sweeter side, so I always use the higher amount of sugar. This pie is excellent warm and topped with vanilla ice cream.
| 4 c | saskatoons |
| 2 T | water |
| 1 T | lemon juice |
| 1 t | lemon zest |
| 1-1½ | c sugar |
| 1 T | instant tapioca |
| 1 T | butter |
| Pastry for a double crust (9” pie) |
Preheat oven to 425ºF.
Wash the berries and place in a saucepan. Add water, juice and zest. Simmer about 10 min (do not boil). Add sugar and tapioca and allow to cool.
Pour into pastry-lined pie plate, and dot with butter. Cover with a top crust, seal edges.
Mix together 1 egg and 1 tbsp water. Brush top with egg mixture and sprinkle with sugar (and cinnamon if you’d like).
Bake for 15 minutes, then lower heat to 350ºF. Bake for another 30 minutes, until crust is golden and filling is bubbling.