For a deeper flavor, consider adding a pinch of cinnamon or nutmeg to the filling. If fresh serviceberries are unavailable, you can substitute with frozen ones; just be sure to thaw and drain them before adding to the pie filling. To prevent the crust edges from burning, cover them with foil during the last 15 minutes of baking.
Saskatoon (Serviceberry) Rhubarb Pie
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING16 People
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VIEWS82
A delightful pie that perfectly balances the tartness of rhubarb with the unique, sweet flavor of serviceberries. This vibrant pie boasts a juicy filling and a beautiful, rich color, making it an unforgettable dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol0 mg
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Fiber3 g
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Protein4 g
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Saturated Fat5 g
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Sodium234 mg
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Sugar25 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 400 degrees F (200 degrees C). Press a pie crust into the bottom and up the sides of each of two 8-inch pie plates. (5 minutes)
02 Step
Recipe View Combine rhubarb and 1/2 cup of sugar in a microwave-safe bowl. Microwave on high until rhubarb is soft and juice is pooling in the bottom of the bowl, 4 to 5 minutes. Drain juice into a measuring cup and add enough water to make 2 cups. Add cornstarch and stir to dissolve. (10 minutes)
03 Step
Recipe View Pour 2 cups rhubarb liquid into a saucepan; add remaining 1 cup sugar and lemon juice. Add serviceberries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. Pour into two pie crusts. Top with remaining crusts and cut holes in the top to vent steam. Pinch the edges together to seal. (10 minutes)
04 Step
Recipe View Bake in the preheated oven for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C). Bake until crust is golden brown and filling is bubbling, about 30 more minutes. (45 minutes)
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Please Rate
Woodrow Connelly
Dec 30, 2024This pie was a huge hit at our family gathering! The serviceberries added such a unique flavor that everyone loved.
Amelie Dubuque
Nov 3, 2024I was a bit skeptical about the rhubarb and serviceberry combination, but it turned out amazing! The filling was perfectly sweet and tart.
Stewart Lockman
Oct 8, 2024I had some trouble finding fresh serviceberries, so I used frozen ones as suggested. It worked perfectly!
Arvid Dicki
Aug 4, 2024Easy to follow recipe and the results were fantastic. I'll definitely be making this again!