Skip to main content

Foraged Huckleberry Pie #5thAnnualPieathalon #EatPie


My boys and I have been foraging huckleberries for years. Normally we just devour them by the handful as we're hiking. Though one year I did get enough to make a Huckleberry Pound Cake. Last weekend we were up there and there were so many berries...and they were just about ready.


So, on our way home from a sausage-making class yesterday, the Enthusiastic Kitchen Elf and I scaled the almost 200 steps to the top of Huckleberry Hill with containers in hand and determination to get enough to make a pie. Almost everyone we encountered up there had the same idea we did! Well, maybe not about the pie, but about picking all those ripe huckleberries.

When I signed on to join the fifth annual Pieathalon this year, I was on the hunt for pie recipes from old cookbooks. I came across this one from The Times Cook Book, copyright 1905: NO. 11. HUCKLEBERRY PIE. Okay, what I made isn't even close to Mary's, but as I was inspired to try my hand at a huckleberry pie because of her, I thought I'd share it.


Mary Stone Welch from San Diego submitted: "For two pies, one cup flour, half teaspoon baking powder, two tablespoons shortening; rub together lightly; add water to roll easily (not too soft.) Roll quarter inch thick. Cover two pie tins. Bake in hot oven. In five minutes fill with generous amount of hot huckleberries (canned or fresh) with juice, rather sweet. (Bake until well done. Eat cold with cream.)"

Ingredients

Crust makes one 8" pie (I doubled it)
  • 1 C flour
  • 1/4 C blue cornmeal
  • 1-1/2 t organic granulated sugar
  • 1/2 t vanilla salt
  • 1/2 C butter (1 stick), cubed
  • 1 t pure lemon extract
  • 2 T gin (or water)

Filling makes one 8" pie
  • 5 C huckleberries (or blueberries if you can't get huckleberries)
  • 1/2 C organic granulated sugar
  • 3 T flour
  • 2 T softened butter


Crust
In a food processor, pulse the flour and cornmeal with the sugar and salt. Add the butter cubes and pulse until chunks the size of small peas form. Pour in lemon extract and gin and pulse, again, till the dough comes together in a ball. Add more liquid, if needed. Turn out the dough onto a piece of parchment paper and knead 2 to 3 times. Form into a disk, wrap in plastic and refrigerate until firm, approximately 1 hour.
  
Roll crust out between two pieces of parchment paper. Transfer to your pie pan.

Filling
In a large mixing bowl, toss together the huckleberries, sugar, and flour. Preheat the oven to 425 degrees F.
  
Spoon the mixture into your crust and dot with butter pats. Bake for 15 minutes. 


Reduce the heat to 350 degrees F and bake for another 45 minutes - until the crust is firm and lightly golden.

  
Let cool completely before slicing.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur