Rose Hip Pie

I am warching a TV program with my wife, and there was a reference to Rose Hip pie.  The concept is testing the limits of my imagination. Can someone fill me in on how this is made?

Well if we are talking about Wild Rose hips, a pie would be a helluva lot of work. The flesh is perfectly edible, but the internal seeds are nasty and spiky with sharp single-direction hooks. As in, you don't want to run these through your digestive tract. So when ripe and frozen, we Canucks nibble off the outside and carry on. Lots of Vitamin C.

I will try to imagine it. For the filling, one would process rose hips as for making jelly (which I have never done), strain out seeds, skins and hairs, boil and stir for a long time until it is quite concentrated and syrupy, and at that point let cool and mix with some sort of meal and cream and eggs to thicken it. Sweeten if needed. Bake in a crust. But if I were to examine the recipe I just invented, it might actually be a cake. Which might actually turn out quite good. The rose hips are starting to deteriorate (and I can't imagine picking so many in concert with all these other processing steps) so maybe in the fall.

I am glad I am not the only one who is mystified.

I wonder if rose leaf pie would be more feasible? People do eat those, don't they?

I think so. https://pfaf.org/user/Plant.aspx?LatinName=Rosa+multiflora and https://pfaf.org/user/plant.aspx?LatinName=Rosa+rubiginosa (our local roses)

Maybe we'll try that instead.

A recipe for anyone interested:

ingredients

   1 9 inch pie shell 1 cup dried rose hips 1⁄4 cup milk 1 1⁄2 cups sifted flour 2 teaspoons baking powder 1 dash salt 1⁄2 cup shortening 1 3⁄4 cups brown sugar 2 egg yolks, beaten 2 egg whites pecan halves (optional)

directions

   1. Prepare pastry and line a pie pan.
   2. Soften rose hips in milk.
   3. Sift together flour, baking powder, and salt. Cream in shortening and brown sugar, mixing well. This makes a crumbly mixture--reserve one cup for topping. To the remainder add the egg yolks and rose hips.
   4. Beat the egg whites until peaks form. Fold into the berry mixture.
   5. Spoon into pie pan and sprinkle with crumbly topping. Garnish with pecans if desired.
   5. Bake at 350 degrees for 35 to 45 minutes

https://www.food.com/recipe/rose-hip-crumble-pie-483498

Thanks Anne,

I looked on the net, but I didn’t see this one.