Type what you have

Ingredients

• ✓ serviceberry
• water
• lemon juice
• sugar
• cornstarch

Instructions

1. 1 Bring water and lemon juice to a boil in a large pot; stir in berries. Return mixture to a boil.
2. 2 Whisk sugar and cornstarch together in a bowl. Stir sugar mixture into berries; cook, stirring constantly, until sauce is clear, about 3 minutes.
3. 3 Sterilize jars and lids in boiling water for at least 5 minutes. Pack pie filling into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above tops of jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
5. 5 Remove jars from stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Jodie Elliott Scutchings

Ingredients

• ✓ serviceberry
• white sugar
• all-purpose flour
• water
• lemon juice
• pie pastry
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Combine sugar and flour in a bowl.
3. 3 Simmer berries and water in a large saucepan for 10 minutes. Stir in lemon juice, then stir in sugar mixture.
4. 4 Press one pie pastry into the bottom of a 9-inch pie pan. Pour berry mixture into the pan and dot with butter.
5. 5 Place second pie pastry over top; seal and flute the edges.
6. 6 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown, 35 to 45 minutes more.

By Elizabeth Toews

Ingredients

• ✓ serviceberry
• pie crust
• rhubarb
• white sugar
• water
• cornstarch
• lemon juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Press 1 pie crust each into bottoms and up sides of two 8-inch pie plates.
2. 2 Combine rhubarb and ½ cup sugar in a microwave-safe bowl. Microwave on high until rhubarb is soft and juice is pooling at bottom of bowl, 4 to 5 minutes. Drain juice into a 2-cup liquid measuring cup: add enough water until reaches 2 cups. Stir in cornstarch until dissolved.
3. 3 Pour rhubarb-cornstarch liquid into a saucepan; add remaining 1 cup sugar and lemon juice. Add chopped rhubarb and serviceberries; cook over medium-high heat until thick and bubbling, about 5 minutes. Divide filling between prepared pie crusts. Top each with 1 each remaining crust: cut holes in top crusts to vent steam. Pinch crust edges together to seal.
4. 4 Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown and filling is bubbling, about 30 minutes more.

By StacyJan

Ingredients

• ✓ serviceberry
• brown sugar
• all-purpose flour
• rolled oat
• cinnamon
• vegetable oil
• water
• lemon juice
• white sugar
• all-purpose flour
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
2. 2 Make the crust and topping: Whisk brown sugar, flour, oats, and cinnamon together in a bowl. Gradually stir in oil until mixture is crumbly. Press 1/2 of the mixture into the prepared pan for the crust; set the rest aside for the topping.
3. 3 Bake crust in the preheated oven until firm, about 10 minutes. Remove from the oven and let cool slightly; leave the oven on.
4. 4 Make the filling: Bring serviceberries and water to a simmer in a saucepan. Cook for 10 minutes, then stir in lemon juice. Whisk white sugar and flour together in a small bowl; stir sugar mixture into berries and cook until mixture begins to thicken, about 3 minutes. Remove from the heat and let cool for a few minutes, then pour over crust.
5. 5 Sprinkle cream cheese pieces evenly over filling. Spread reserved crumb mixture over cream cheese gently press onto filling with a potato masher.
6. 6 Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.

By tapguod