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Saskatoon (Serviceberry) Rhubarb Pie
Reviews:
June 30, 2011

I put this mix in tart shells rather than a pie, and although it was nice and juicy, it also stayed thick enough to allow people to eat a tart out of their hand. However, I found that the cooking time was far too long - about 20 minutes at a lower temperature worked well. Don't worry too much about temp or time, just make sure that the mix clarifies to a deep reddish purple before you take them out, and it will be fine. If underdone, they will taste fine, but not have as striking a colour. Delicious!

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