Although a big fan of rhubarb, I admit I was dubious of it's inclusion in a Saskatoon pie recipe, being somewhat of a purist. I am however, always open to trying new things, and am I ever glad about that, because rhubarb took saskatoon pie to another level. The submitter's claims are all spot on. Saskatoons aren't known for their incredible juiciness (although they have an unbeatable flavor), therefore the rhubarb adds the much needed juices, while still allowing the berries to be the star of the show. It also added a very pleasant 'just right' tartness that was a perfect complement. The filling was a perfect consistency, holding the fruit in nicely. Only wanting one pie this time, and using from scratch pie crust, I cut the recipe in half and filled my 9 inch, not 8 inch, pie plate. When I make this again, I'll make the entire recipe and fill my 9" deep dish pie pan for a mile high pie, especially in light of the fact that the filling holds itself so well. The rhubarb I used had been frozen, so it only needed a minute in the microwave to yield it's juices. Thanks for a wonderful recipe, Stacy!
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Although a big fan of rhubarb, I admit I was dubious of it's inclusion in a Saskatoon pie...