Archive for the ‘Huckleberry Pie’ Category

Recipes : Huckleberry Pie

Ingredients :
Huckleberry Pie for 4/6 persons :

2/3 lb fresh or frozen huckleberries
2 tablespoonfuls huckleberry jam
1 circle (size of you final pie) of rolled-out raw shortbread pastry (note of the translator : English version of this pastry recipe is available on this site)
3 eggs
100 grams (1/4 lb) caster sugar + 1 small bag of vanilla flavoure’d caster sugar
25 grams (1 oz) sieved flour
icing sugar
1/4 liter (8 fl oz) milk
1/10 liter (3 fl oz) liquid cream

Direction :

1/Prepare the confectionary custard with the milk, eggs, sugars and flour (note of the translator : English version of this recipe in the site). Keep it aside and sprinkle the icing sugar on it to avoid hardening
2/Pre-heat the oven at 200°C (382°F)
3/Prepare the whipped cream (Chantilly) with chilled liquid cream (5 minutes into the freezer) and icing sugar (1 or 2 tablespoonfuls)
4/Incorporate little by little the Chantilly into the custard by “cutting” the whole with a spatula and keep into the fridge
5/Put the rolled-out raw shortbread onto the pie mould pastry. Cover with a thin sheet of cooking aluminium, then with dry beans and cook during 8 minutes into the oven
6/Gently blend the huckleberries with the jam (if you use frozen berries, blend them and thereafter cook them still frozen
7/Garnish the empty partly cooked pie with the mixed cream/custard and cover an uniform way with the huckleberries
8/Cook into the oven (still at the original temperature) during 2 minutes.

READ FULL STORY

4 cups fresh or frozen huckleberries
2 Tbsp tapicoa
1 cup sugar (may add 1/4 cup more if too tart)
1/4 tsp salt
Double pastry for 9 inch pie

Combine berries, tapioca, sugar and salt and let stand about 15 minutes.

Line a 9″ pie pan with 1/8″ thick rolled pastry.  Fill with berry mixture.  Top with remaining crust, cutting several slits to permit steam to escape.

Bake at 375 degrees for about 1 hour or until nicely browned.

NOTE: If you are short on berries, you can substitute the following:

3 cups huckleberries
1 cup granted apple

1 cooked and cooled pie shell
1 (250 ml) jar huckleberry jam
2 cups washed huckleberries
1/4 teaspoon cinnamon

1. Scoop huckleberry jam into microwave safe bowl.
2. Add cinnamon.
3. Microwave on high for two minutes (until quite runny) fold in fresh huckleberries and pour mixture into cooked pie shell.
4. Allow to set in fridge for and hour and eat with whip cream or french vanilla ice cream.

1 pint huckleberry pie filling

1 package instant vanilla pudding mix

1 cup cold milk

1 large container frozen whipped topping, thawed

1 cup sour cream

2 baked pie crusts

Pie Crusts:
Store bought works fine, recipe makes a LOT of creamy filling, so need at least two regular crusts (overfills a bit), and will do a pretty decent job with two deep dish crusts. Make sure to bake pie crusts, whether homemade or from the store, and let cool.

Filling:
Mix 1 cup cold milk with one package instant vanilla pie filling (this is half the normal amount of milk). Beat well. Add sour cream, beat lightly OR mix until mostly blended. Add whipped topping and pie filling. Mix or fold gently until you get a pretty even color (purple in this case!) Sets up quickly, but a little fridge time is recommended. (You wil definitely want to lick the bowl!)

This pie freezers REALLY well. Slice and cover, before freezing. After removing from freezer, put as many pieces as you need onto serving plates, and put the rest of the pie back in the freezer. Pieces may be served immediately (easy to eat with a fork, even frozen, and makes a great summer dessert). Or let sit for 15 minutes, to a softer consistency.

This is a great dessert for making ahead of time! And a definite keeper!

(PS I suppose you can use huckleberry jam instead of pie filling, or make your own filling if you wish. Recipe works well with just about any kind of “red”pie filling, fruit or berry

Ingredients:

9″ Pie Shell
3 oz. Pkg. Cream Cheese
1/2 Cup Powdered Sugar
1 tsp. Vanilla
1/2 Pint Whipping Cream
2 Cups Fresh Huckleberries
1 Cup Sugar
1/2 Cup Water
3 Tbls. Cornstarch

Mix Cream Cheese, Powdered Sugar and Vanilla together. Spread the cream mixture onto the bottom of a baked pie shell.

In saucepan, combine the Huckleberries, Sugar, Water, Cornstarch and bring to a boil. Cook until thickened. Pour on top of the cream mixture. Whip the Cream and spread on top of cooled pie. Top with fresh Huckleberries.