This pie features a filling using two berries that we have in profusion around our place--gooseberries, and what in North Dakota we call juneberries. In Canada they call these saskatoons. So as a name for this blended pie filling we first considered "gooskatoon," but eventually we settled on "goonberry."
Although many northern plains folk consider juneberries a sacred food not to be diluted, we find them a little bland to stand on their own. They need to be mixed with something tart. Rhubarb serves nicely, but gooseberries add more interest to the blend.
The recipe on this page is just for the filling. Check out the crust recipe given elsewhere in this site.
- 2 1/2 cups juneberries
- 2 1/2 cups gooseberries
- 1 1/4 cup sugar
- 3 tablespoons cornstarch
- Lard pie crust