HUCKLEBERRY PIE
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 52.2 g, Cholesterol 12.7 mg, Fat 19.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 6.4 g, Sodium 260.2 mg, Sugar 28.6 g
HUCKLEBERRY PIE
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.
Provided by Shirl J 831
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
WILD HUCKLEBERRY PIE
Make and share this Wild Huckleberry Pie recipe from Food.com.
Provided by WILDHARVEST
Categories Pie
Time 1h10m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the above ingredients together with a spoon so that everything is well distributed;
- pour into the bottom pie shell as it sets in the pie plate.
- Dot the top of the mixture with 2 or 3 dabs of butter.
- Top off with the second pie shell.
- Once it is correctly positioned you should have a 1" overlap on the top crust so that it can be crimped with the bottom crust.
- Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
- The pie can be refrigerated until you are ready to bake or baked immediately.
- To bake, preheat your oven to 450 degrees.
- Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
- Once the pie looks done and the crust is a light golden brown, it should be done.
- Take it out and let the pie cool on a cooling rack until it is ready to serve.
HUCKLEBERRY PIE
From Old-Time Farmhouse Cooking by Barbara Swell. This is a simple recipe, all except the huckleberry part. Huckleberries are little wild blueberries that grow in high mountains and ripen in mid-to-late August. Their flavor is intense and the experience of picking them is even better. If you've ever spent a whole day picking enough berries for just one pie, I don't need to tell you that these berries deserve your most perfect pie crust! No huckleberries? Well, blueberries will work, just add an extra teaspoon of corn starch and please, use fresh ones!
Provided by lazyme
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Line the pie plate with the pastry, fill with the huckleberries, dredged with corn starch.
- Sprinkle with the sugar and a pinch of salt.
- Moisten the rim of the lower crust with cold water and place the upper crust on top.
- Be sure to perforate the upper crust so that the steam may escape.
- Pinch the edges of the two crusts together and flute.
- Bake 30-45 minutes in a moderate (350°) oven until filling bubbles and top is lightly browned.
- Keep an eye on it!
Nutrition Facts : Calories 52.2, Sodium 0.2, Carbohydrate 13.4, Sugar 12.5
HUCKLEBERRY CHEESE PIE
To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally. , Remove from oven. While mixture is still hot, press into a 9-in. pie plate, forming a pie shell. Cool completely. , For cheese filling, beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate. , For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over cheese filling. Top with additional whipped cream if desired.
Nutrition Facts : Calories 379 calories, Fat 23g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
HUCKLEBERRY CAKE
I came across this Huckleberry Cake recipe a few years ago and changed it a little. The cake is wonderful even without the topping! Garnish with sliced almonds and serve with a dollop of whipped cream.
Provided by GrandmaDebra
Categories Desserts Cakes Coffee Cake Recipes
Time 2h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
- Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
- To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 62.5 g, Cholesterol 44.9 mg, Fat 14.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 288.9 mg, Sugar 43.9 g
GARDEN HUCKLEBERRY PIE
The garden huckleberry (Solanum melanocerasum) is not a true relative of the wild huckleberry or blueberry, but is instead a member of the same plant family as potatoes, tomatoes, eggplants and peppers. Like other nightshade relatives, the garden huckleberry's foliage should never be eaten. The fully ripe berries, however, are not only edible, but also incredibly delectable. And they're easy to harvest -- no thorns to battle as in picking wild berries. Serve this luscious pie with whipped cream or ice cream. Posted in response to a recipe request.
Provided by Molly53
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Stem, wash and drain huckleberries.
- Place berries in a heavy pot, cover with cold water and bring to a slow boil.
- Cook until soft.
- Drain; mash berries with a potato masher to break their skins.
- Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
- Cook for about five minutes, stirring constantly, until the mixture thickens.
- Place pastry for bottom crust in pie pan.
- Pour in the berry mixture and dot with butter.
- Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
- Bake for 45 minutes or until the crust is a light brown.
- Cool.
NO BAKE HUCKLEBERRY PIE
Fresh huckleberries mingle with a sweet glaze for an unforgettable and easy version of our region's favorite pie.
Provided by Seneca Schurbon
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Mash 1 1/2 cups huckleberries with sugar in pot. Stir in water, cornstarch, lemon juice; cook on medium heat until sauce is thickened and semi-clear, about 10 minutes.
- Place the remaining 2 1/2 cups huckleberries in pie crust. Pour sauce on top, stirring lightly to ensure thorough coating. Refrigerate until set, 2 to 4 hours.
- Spread whipped topping over pie and serve.
Nutrition Facts : Calories 324 calories, Carbohydrate 51 g, Cholesterol 18.6 mg, Fat 13.2 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.3 g, Sodium 153.9 mg, Sugar 35.7 g
HUCKLEBERRY CREAM CHEESE PIE
This is a delicious cream cheese pie topped with a mouthwatering huckleberry topping.
Provided by Jamie Trump
Categories Desserts Pies Fruit Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- Mix the chopped nuts, flour, and salt together in a small mixing bowl. Cut in butter until lumps are the size of small peas. Press into a 9 inch pie pan. Lightly press a double layer of aluminum foil into the pastry-lined pan. Bake in the preheated oven for 20 minutes, or until golden brown. Remove foil and set crust aside to cool.
- Beat the cream cheese and 1/2 cup sugar together in a bowl until smooth. Fold in whipped cream and lemon juice. Spread over cooled crust. Refrigerate.
- Combine 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice in a saucepan. Stir in huckleberries and bring to a boil over medium heat, stirring constantly. Simmer and stir until thickened and no longer cloudy, about 2 minutes. Cool. Spread huckleberry mixture over cream cheese layer and refrigerate until ready to serve.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 55.2 g, Cholesterol 56.2 mg, Fat 24.9 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 12.6 g, Sodium 131 mg, Sugar 36.2 g
HUCKLEBERRY PIE CAKE
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Faye Jones.
Provided by Sarah_Jayne
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Mix all ingredients except for huckleberries and pie shell as you would a cake batter.
- Spread huckleberries evenly over bottom of pie shell.
- Pour batter over berries and bake at 450 degrees for 10 minutes.
- Reduce heat to 350 degrees and bake for 30 minutes or until cake is done.
CHEESE HUCKLEBERRY PIE
This huckleberry pie has a cookielike press-in crust, a fluffy cream filling and a layer of luscious huckleberries on top. I think it really shows off the lovely dark glossy berries. -Dianne Doede, Trout Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 pies (12-16 servings).
Number Of Ingredients 15
Steps:
- In a bowl, combine flour and confectioners' sugar. Stir in butter. Press onto the bottom and sides of two greased 9-in. pie pans. Bake at 375° for 8-10 minutes or until golden brown. Cool on a wire rack. , For topping, combine sugar and cornstarch in a saucepan; stir in berries and water. Cook and stir over medium heat until mixture comes to a boil; boil for 2 minutes. Cool. , In a bowl, beat cream cheese, sugar, lemon juice, zest and vanilla until light and fluffy. Fold in whipped cream. Spoon half into each crust making a slight well. Spoon topping over filling. Chill for 1 hour.
Nutrition Facts : Calories 269 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 108mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
HUCKLEBERRY CHEESECAKE
This is literally gone within 20 minutes at my house!
Provided by Katie Madrian
Categories Desserts Cakes Cheesecake Recipes
Time 33m
Yield 12
Number Of Ingredients 13
Steps:
- Mix graham cracker crumbs and butter together in a bowl until crumbs are evenly moistened. Press over the bottom of a 9x13-inch baking pan to make a crust.
- Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.
- Combine 1 cup sugar, water, cornstarch, and salt in a saucepan over medium heat; cook and stir until clear, 3 to 5 minutes. Stir in mashed huckleberries, lemon juice, and red food coloring; simmer until thickened, about 5 minutes.
- Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.
Nutrition Facts : Calories 574.1 calories, Carbohydrate 70.4 g, Cholesterol 61.4 mg, Fat 31.3 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 19.7 g, Sodium 392.3 mg, Sugar 52.2 g
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