Citizens, given yesterday’s huge news out of North Dakota about the Dakota Access Pipeline victory for the First Nation Standing Rock Sioux, I have decided to share a rare twofer recipe day with you! First, a North Dakota classic pie recipe made from a most unusual berry!
Juneberries, Service Berries or Shadbush are plentiful in ND, are possessed of blue-black, round berries, which turn red before they ripen, are about ¼ – ⅓ inch across, about the size of blueberries (which they resemble). They even have the crown-frilled opening on the end away from the fruit stalk. Inside are soft, teardrop-shaped, reddish-brown seeds that have a nutty, almond flavor.
Juneberries are a great surprise the first time you try them. With no similar commercial relatives, these delicious berries, related to apples, are quite unique.
Although they’d been sold in the marketplace in the past, they’re almost completely forgotten today. The fruit has a strong, sweet and penetrating flavor, a little like pears. Note that they contain pectin, so you don’t need much thickener.
If you don’t live in North Dakota or a region with wild juneberries and wish to make this fine recipe with authenticity, you can buy live plants here to grow your own. Failing that, I offer a substitution of several more easily-obtained mixed berries with a hit of almond extract as the best substitute. I of course also include a killer pie crust recipe as well for your enjoyment! My own touch to the recipe – I used coarsely chopped hazelnuts in the crumb topping, but feel free to try it with the classic almond instead!
Battle on – The GeneralissimoPrint
- Pastry for a Single-Crust Pie:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup shortening
- ¼ cup butter, cut up
- ¼ – ⅓ cup ice water
- For Pie Filling:
- ½ cup sugar
- ¼ cup all-purpose flour
- 5 cups fresh juneberries or if unavailable, try 2 cups of fresh or frozen wild blueberries, 2 cups halved fresh strawberries and 1 cup fresh blackberries, all mixed with 1 tablespoon of almond extract
- 2 teaspoons finely shredded lemon peel
- ½ tsp. nutmeg
- For Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup sugar
- 3 tablespoons butter
- ⅓ cup coarsely minced hazelnuts
- Crust directions:
- In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl.
- Repeat with additional ice water, 1 tablespoon at a time (¼ to ⅓ cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.
- On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.
- For filling:
- In a large bowl, stir together the ½ cup sugar and the ¼ cup flour. Add berries and lemon peel; toss gently to coat. (If using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy.)
- Transfer mixture to the pastry-lined pie plate.
- For crumb topping:
- In a medium bowl, stir together the ½ cup flour and the ⅓ cup sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in hazelnuts. Sprinkle evenly over filling.
- To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 30 to 35 minutes more or until filling is bubbly and topping is golden brown. Cool on a wire rack.
- Category: Recipes
- Calories: 880.85 kcal
- Sugar: 42.33 g
- Sodium: 301.8 mg
- Fat: 40.86 g
- Saturated Fat: 16.69 g
- Trans Fat: 2.5 g
- Carbohydrates: 121.74 g
- Fiber: 10.85 g
- Protein: 9.19 g
- Cholesterol: 53.4 mg
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