07/21/2014
EDIBLE LANDSCAPING: Serviceberry Pie
The serviceberry tree (Amalanchier sp.) is a wonderfully tough, native and beautiful addition to our Central Oregon landscapes. With early white spring flowers, lacey foliage, edible fruit and brilliant fall color it is one of our favorite small trees.
In tree form, it reaches 20-30 feet tall and comes in either multi-stem or single stem branching. We often recommend it as a substitute for Quaking Aspen (which though lovely, can cause maintenance trouble and heartache). If the birds don't beat you to it - collect the purple berries for pie in early/mid-summer!
Read more about Serviceberry in this Mother Earth News Article by Nan Chase. http://www.motherearthnews.com/real-food/the-amazing-serviceberry.aspx
SERVICEBERRY PIE
Preparation time: 30 minutes
Cooking time: 1 hour
Yield: 10 servings
If you don't have a serviceberry tree in your yard, substitute thawed frozen wild blueberries. This recipe is adapted from Mary Brennan's family recipe.
2 uncooked 9-inch prepared pie crusts
1/2 cup sugar
1/3 cup flour
1/2 teaspoon nutmeg
4 cups fresh serviceberries or wild blueberries
1 tablespoon lemon juice
2 tablespoons butter, cut into small pieces
1. Heat the oven to 400 degrees. Press one of the pie crusts into a lightly greased 9-inch pie pan; set aside.
2. Combine the sugar, flour and nutmeg in a large bowl; stir in the berries. Spread the mixture into the pie pan; sprinkle with the lemon. Scatter butter pieces on top.
3. Cut 1/2-inch strips from the reserved second pie crust. Weave strips over filling for lattice crust, pressing ends of the strips into the bottom crust edge. Flute edges.
Introducing the serviceberry, a beautiful landscape tree or shrub suitable in much of North America, to the edible landscape. Serviceberry -- or sarvis -- comes in many regional forms and produces edible berries.
