Tuesday, May 29, 2012
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| Auntie's Wild Huckleberry Pie |
"This is a superb huckleberry pie and it isn't always pretty as sweet as some. Use sparkling or frozen huckleberries."
Ingredients :
- 1 recipe pastry for a nine inch double crust pie
- 4 cups huckleberries
- 2 half of tablespoons tapioca
- 2/three cup white sugar
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon butter
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H50M |
|---|
- Roll half of the pastry out to match a nine-inch pie plate. Place backside crust in pie plate and chill for at least 20 minutes earlier than baking. Roll out pinnacle crust and set apart.
- Preheat oven to 400 levels F (2 hundred levels C).
- Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.
- Pour combination into unbaked pie shell. Dot pinnacle with butter. Add top pastry and flute edges. Cut vents for steam and place pie on a baking sheet.
- Bake at 400 tiers F (205 degrees C) for 15 mins. Reduce the warmth to 350 ranges F (175 degrees C) and bake till the crust is golden and the juices are bubbling, forty five to 55 mins greater. You'll want to bake the pie longer if the berries were frozen. Cool pie on twine rack.
Notes :
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