Those who know me, know that I am NOT a person who cooks. It's not that I can't cook, it's just that I don't. I really don't know why that is, maybe its because of the mess that it makes, who am I kidding I end up doing the dishes anyways! Maybe it's because of the time its takes, like I have anything else better to do though! So really I don't know why it is that I don't cook.
However, I do enjoy baking! I think its because I have a very demanding sweet tooth, and I know that no matter what I bake I will for sure be eating it! Around Thanksgiving I started getting that holiday baking bug! Josh had made a pumpkin pie for Thanksgiving that we took to share with the family on thanksgiving day.
As it got closer to Christmas, I got more creative with my baking and decided I wanted to make a huckleberry pie! We are fortunate to live about half a mile from a fruit stand who was selling fresh huckleberries Maybe it was driving past this fruit stand every day and seeing the sign that said FRESH HUCKLEBERRIES, that gave me an itch to make a Huckleberry pie!
Keep in mind I had NEVER made fruit pie before in my life, I usually stick to simple items such as pumpkin pie, cookies and cupcakes. I did some research online and found a recipe that seemed easy enough for me to follow and I started out on my baking adventure.
I must say the pie turned out AMAZING and I had to make another one to take to my mom's for Christmas day!
Here is the recipe that I used, its SUPER simple and I must say this is one of the BEST Huckelberry pies I have ever had!
Huckleberry Pie Recipe
Yields: 8 to 10 servings
Prep time: 20 min
Cook time: 40 min
For the crust I just went to our local grocery store and bought the pre made crust from Pillsburry
1 cup granulated sugar
1/4 cup firmly-packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons quick-cooking tapioca
6 cups fresh huckleberries, washed and drained*
1 tablespoon fresh-squeezed lemon juice
2 tablespoon butter, cut into small pieces
1 tablespoon granulated sugar
* If using frozen huckleberries. thaw first and then drain before using. blueberries may be substituted for huckleberries.
Preheat oven to 425 degrees F.
Prepare pie pastry. Using a floured rolling pin, roll pastry 2 inches larger than an inverted pie plate. Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and side; set aside.
In a large bowl, combine sugar, brown sugar, cinnamon, and tapioca (making sure brown sugar is well crumbled). Gently fold in the huckleberries and lemon juice; let mixture sit for 15 minutes.
Spoon huckleberry mixture into pastry-lined plate; place butter pieces over the top. Trim overhanging edge of pastry 1/2 inch from rim of plate.
Roll other round of pastry. Fold into quarters Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cut slits so steam can escape. Sprinkle 1 tablespoon sugar onto top of pie crust. Cover edge of crust with aluminum foil to prevent excessive browning.
Bake for 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in the top crust. Remove aluminum foil during the last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and servings. Serve warm or at room temperature.
Makes 8 to 10 servings.
I hope you enjoy your this recipe and your pie turns out as AMAZING as mine did. Please leave your comments on how the recipe worked for you!