The haskap harvest is short and sweet. And sour. This year we tried haskap pie. The berries are juicy and so the first piece is somewhat...watery. But it's very tasty.
- 4 cups haskaps
- 1T lemon juice
- 4t corn starch
- 1.5 cups sugar
- 1 egg white
- 2 frozen pie crusts, thawed.
Wet the edge, then cover with the second pie crust and crimp the edges.
Slice ventilation holes in the top crust.
Apply the egg white wash.
Bake 50 min at 375F.
The leftover filling can make a couple of single serving ramekin crumbles.
