Untame Your Life!

Aunt Marilyn’s Juneberry Pie

July 15th, 2007

“If you truly love nature, you’ll find beauty everywhere.”
-van Gogh

Welcome to North Dakota! A land kissed with beautiful sunsets, a famous International Peace Garden, and a wild wind that whips through its prairie wildflowers. I’ve been visiting some of my relatives here, all of whom are farmers. Their connection with the land runs deep, and I am grateful they have shared their stories. The photo above is of bee balm/bergamot (Monarda fistulosa). It was blooming profusely and I harvested a large supply, of which I will use the dried leaves as a cooking herb, and the flower tops for a medicinal tea. The video below also highlights echinacea/purple coneflower (Echinacea angustifolia), common milkweed (Asclepias syriaca), and juneberries/saskatoons/serviceberries (Amelanchier alnifolia). My Great Aunt Marilyn shows us how to make her famous juneberry pie. She, my Grandmother Jeanne, and their sister Joyce, spent many hours harvesting juneberries as children near their buffalo ranch in northwestern North Dakota.

Aunt Marilyn’s Juneberry Pie

Filling:
3 ½ c juneberries
¾ c sugar
2 T flour

2-crust pie shell:
2 c flour
¾ c butter-flavored Crisco
dash salt
5 T cold water

Mix flour, Crisco and salt in mixing bowl. Add cold water one tablespoon at a time, and do not overmix. Split dough into 2 pieces. Roll out first crust dough onto floured surface and place into pie pan. Mix filling in a mixing bowl and place into pie pan. Roll out your second crust and place on top of pie filling. Fold over crust edges, press with fork, and poke fork holes on top to allow pie to breathe. Sprinkle top with a bit of sugar and bake for one hour in preheated 400° oven. Cool for 2 hours and serve.

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