Yesterday the newest culinary adventure in Birch Hills, the Clay Oven featured a wonderful haskap pastry designed and prepared by chef Stuart Matice. The haskap berries were supplied by our orchard so we are a bit biased. Stuart has promised to develop more recipes that use our haskap. If they are all as good as this one they will all be winners!
This pie turned out surprisingly well, even though I did not follow an exact recipe. My habit of inventing recipes is usually unproblematic when I cook, but sometimes gets me into trouble when baking!
In order to make this pie, I used two ready-made pie shells since I had them in my freezer. I lined them with parchment paper and used loonies and toonies as pie weights. I baked them for about 13 minutes – 8 with the weights, and then 5 minutes without.
Meanwhile, I brought 1 c. of haskap berries and 1/2 c. water to a boil in a saucepan. I turned down the heat once it started to boil, then stirred the mixture constantly for about 4 more minutes. Towards the end of the 4 minutes I added in 2 tsp. lemon juice, 2 tbsp cornstarch and 2 tbsp water (already whisked together), 1/2 cup of sugar and a pinch of salt. I then removed it from the heat and added in about 1.5 cups cubed, cooked apples, and 1.5 cups haskap berries.
I poured the mixture into the pie crust and voila! Easy as pie! The difficult part was waiting about 2 hours for the pie to set. Next time, I will try something other than apples – they taste good with the haskaps, but they look like beets. :)