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 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
"BE MY HUCKLEBERRY" PIE RECIPE
Lattice-top wild huckleberry pie recipe.
Provided by Hilda Sterner
Categories Dessert
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 375-degrees F
- Line the bottom of a 9" pie plate with one of the two pie crusts. If using frozen fruit, quickly rinse off any ice that may have formed around the berries and drain completely.
- Mix both sugars, tapioca, orange zest, orange juice, salt, and cinnamon, if using. Add huckleberries and one shredded apple (optional) and mix gently to combine.
- Set aside to rest for 15 minutes to allow the tapioca to activate.
- Meanwhile, cut the remaining pie crust into ¼" strips using a pastry wheel.
- After the fifteen minutes are up, pour pie filling into the prepared pie crust and dot with butter.
- Place the strips of dough in a lattice fashion over the pie and either tuck the ends of the strips under the bottom crust or fold the bottom crust over the strips and crimp.
- Cover pie edges with foil or pie crust protectors. Brush with 1 tablespoon of milk and sprinkle with 2 teaspoons sugar. Bake for an hour, or until the mixture is thick and bubbly and begins to ooze out of the lattice crust. Remove the foil during the last 15 minutes.
- Cool the huckleberry pie before slicing. Enjoy topping with vanilla ice cream.
Nutrition Facts : Calories 275 kcal, Carbohydrate 53 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 182 mg, Sugar 27 g, ServingSize 1 slice
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.
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
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