These green beans with brown sugar are sweet and flavorful, and they bake up with a wonderful aroma. If I let it, my family would sip the sauce from this plate of green beans! The way your family views green beans will never be the same.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¾ cup white sugar
- 3 tablespoons all-purpose flour
- 4 cups fresh serviceberries
- ¼ cup water
- 2 tablespoons lemon juice
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 1 tablespoon unsalted butter, cut into pieces
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Combine sugar and flour in a bowl.
- Simmer berries and water in a large saucepan for 10 minutes. Stir in lemon juice, then stir in sugar mixture.
- Press one pie pastry into the bottom of a 9-inch pie pan. Pour berry mixture into the pan and dot with butter. Place second pie pastry over top; seal and flute the edges.
- Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown, 35 to 45 minutes more.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 245 mg |
| Sugars | 26 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
A delicious pie and so easy to make!
Very nice pie filling. One of my favs. I do add some clear vanilla also. ♥️
Delicious. Reminds me of my time training in Moose Jaw. Thanks for sharing.
I had a 9 inch pie crust so used 6 cups of berries, another 2 Tbsp. of sugar. Very delicious!
Awesome recipe
We’ve eaten Saskatoon pie for 40 years….and this is the best yet. Have to agree with other reviewers that it needs at least 5 cups of berries….6 would be better. I also added a couple of teaspoons of lemon balsamic vinegar as I was short on Lemon juice….my my …it was a great addition!
This was a really good recipe! I added a touch (2 tsp) of Apple Pie spice to it. I made this recipe and took my pie to the Alaska Kenai Peninsula Fair and won 1st Place and Division Champion
the best pie I ever made! used 5 cups of fresh berries and 1 tsp of cinnamon. with the crisco pastry recipe on the box.
Really is a great recipe for Saskatoon. I would just decrease the flour slightly.
Great recipe.
I have tried a few different recipes for Saskatoon pie and THIS is the one! Went straight to my recipe box. Made for a family gathering and everyone loved it (even those who said they don’t like saskatoon pie)
This recipe came out wonderfully! I did make a few changes to suit the ingredients I had, as follows: Since we only had frozen saskatoons, I omitted the cooking step and simply thawed/drained 5 cups before adding the lemon juice. I also used the glaze from Martha Stewart’s blueberry pie recipe (1 egg beaten with 1/2 cup of heavy cream) and brushed it on over the bottom and edges of the pie crust before filling it, and over the top crust once filled and covered. I sprinkled it with a little sugar as well. My crust was gluten free so it browned fast and I covered the edges after 15 minutes in the oven, before covering the whole thing with tinfoil at the 30-minute mark. The pie was delicious! I would make it again for sure.
good recipe. i used 1/2 cup of maple syrup instead of sugar and it had the perfect sweetness.
My first attempt at using Saskatoons – a total success! The recipe was easy to follow with no “weird” ingredients. And the result was delicious! The berries were cooked perfectly, juicy, tender and flavorful. I got rave reviews – thanks Liz!
This recipe is awesome! Everyone in the family was delighted with how the pie turned out. I will be using it again.
A wonderful recipe! I added a little cornstarch and it turned out beautiful!
This pie was a big hit with my kids and husband. I’ll definitely be making this pie again!
It came out delicious the first time. I substituted white sugar for coconut sugar that time because it is better for you and used solidified coconut oil instead of butter. The second time I used maple syrup in replacement of sugar and almond flour instead of regular flour and yet again it came out wicked awesome. Next time I will try combining Saskatoon berries and blueberries.
I absolutely adore this recipe. I’ve made Saskatoon lies before that turned out dry. The secret is cooking them down a little just like the recipe says. I also cook the berries down like this and use it to top cheesecake. (Yummy!)
We have saskatoon berry bushes growing wild on our property and pick a pile every Summer and then freeze as much as we can! I’ve used fresh and frozen berries and both ways came out great! Makes a delicious pie, not too sweet and pairs very well with ice cream! It has been a hit everywhere I take it!!! Lots of requests from the kids too!
Perfect taste! Thank you for sharing.