Prep 20 mins
Cook 1 hr
I don't know how available Huckleberries are in most areas, I've recently adopted this recipe and intend to make it. Back In Alberta, Canada there was a restaurant that was famous for their Huckleberry Pie. I think this one looks promising.
- 3 cups huckleberries or 3 cups frozen huckleberries
- 1 cup sugar
- 1⁄2 teaspoon almond extract
- 1 double crust pie crust
- 1 cup apple, Grated
- 2 tablespoons flour
- 1 dash salt
- Preheat oven to 375°F.
- Roll half of pastry out on floured surface and place in 9" pie pan.
- Measure ingredients into a two quart mixing bowl and mix well.
- Pour into unbaked pie shell.
- Roll out remaining pastry and cover the fruit mixture.
- Crimp edges attractively and pierce all over with a fork to release the steam.
- Place pie on a cookie sheet and bake for about one hour or until nicely browned.
I think CassadraLynn11 has mulberries, which grow on trees. I believe Huckleberries are shrubs.
We are SOLD! This pie lasts a whole 5 or 10 minutes when it's ready to be eaten. OMG this was tremendous! My husband (not a pie fan) asked if I would make this again for some friends coming over, and an extra one for after they left LOL. I substituted the sugar for Splenda and didn't add any salt, but no one noticed. And I wouldn't recommend eating this warm, since it's still really juicy. but it does set up after it cools a little while. Oh yes, this gets a 5 star rating and a few A+++++++ since it won't let us do a 10 star rating =D
I tried this again, this time with the almond extract. It really made the difference. This pie was awesome! I cut the sugar in half and added Splenda. I also brushed the top of the pie with egg yolk during the last 5 minutes of cooking to make it look pretty.