A Conversation for Pie Recipes
FG Started conversation Feb 12, 2002
Huckleberry is a misnomer. It is actually a wild berry native to the Rocky Mountains and the northwestern United States. It is wonderfully tart and pungent and is a distant cousin to the humble blueberry. If you are ever so lucky to come across the huckleberry pie is a great way to enjoy it's intense tangy flavor. This recipe can also be used for blueberry pie.
4 cups huckleberries
1 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 tablespoons lemon juice
3 tablespoons cornstarch, flour, or tapioca pearls
Make your favorite pastry--for a two-crust 9 inch pie--first. Preheat the oven to 350 degrees Fahrenheit. Mix all of the filling ingredients in a bowl. If the berries were frozen or are extra juicy, be sure to add more thickener (cornstarch, flour, tapioca). Roll your crust out and pour the filling atop the bottom crust in your pie pan. Dot with butter to prevent the filling from bubbling over and put the top crust on. Brush a little milk and sprinkle some sugar on the top to make a glossier finished pastry. Be sure to vent the top crust by making a decorate pattern with a fork or small knife. Bake for 45 minutes or until golden brown.
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