The what kap berries? I know exactly what you are thinking. Strawberries, blueberries, gooseberries, elderberries yes… Haskap berries? Nope! Never heard of that.

Trust me I am clueless about the name too. They sure are unique. Unlike other regular plump, round berries these are slim, shiny with blood red juice inside! And the taste?. Sweet, melt in the mouth, no pit inside, need we ask for more?

We paid a visit to the U pick berry farm recently. Armed with an ice cream pail, we got down on our knees as these berry bushes are small and compact. Under the dark green leaves hung a cluster of berries, almost iridescent. One touch they settle in your palm.  There were four different varieties based on how sweet or tart they were. You could choose from Aurora, Indigo, Blizzard or Beast.

Not sure about you, I love hand pies. Give it a try friends…

Recipe: Adapted from dessertfortwo.com

Ingredients;

All purpose flour                         21/4 cups

Granulated sugar                       1 Tbsp

Fine salt                                    1 tsp

Chilled unsalted butter                2 sticks

Ice water                                   1/2 cup

For the filling;

Haskap berries                        13/4 cups

Corn starch                             2 Tbsps

Granulated sugar                    6 Tbsps

Zest of 1 lemon and 1 Tbsp of the juice

Salt                                        1 pinch

Milk                                         1 Tbsp

Sugar to sprinkle on top

Method;

Take the flour, sugar and salt in the bowl of the food processor. Pulse a few times to combine,

Add the diced cold butter next and pulse a few times so that they are well incorporated. Add the cold water next, mix till the dough come together.

Remove the dough from the processor, divide in half, wrap in cling film and press to form two discs. Let it sit in the fridge for 15 minutes.

Dust the work surface and rolling pin with flour. Roll out the disc into a circle about 1/8 inch thick. I used a round cookie cutter to cut out shapes. I cut out a small circle in half of them.

Preheat the oven to 425 F.

In a bowl combine the berries, corn starch, lemon zest lemon juice and salt. Spoon out this filling on the plain circle and cover this with the circle with hole in it. Press the edges firmly to seal, use a fork to crimp the edges. Brush with milk on top. Sprinkle with sugar.

Bake for about 18 minutes, until the crust is  golden.

Let them cool and enjoy!