Posts Tagged ‘huckleberry pie’
Huckleberry recipes are starting to come in with the anticipation of picking and /or buying huckleberries! Today’s featured recipe is Huckleberry Peach Cobbler that I found on the WCNC website by Webb and Dowd Simpson
- 6 peaches, peeled and sliced
- 1 cup huckleberries, blackberries or blueberries
- 2 tsp lemon zest
- 2 tsp freshly squeezed lemon juice
- ½ cup sugar
- ¼ cup flour
- 1 package sugar cookie dough
- Preheat oven to 350 degrees. Combine peaches, huckleberries, lemon zest and lemon juice, and let the fruits absorb the juices for about 10 minutes. Next, add the sugar and flour.
- Mix gently and allow the mixture to sit for about 5 minutes. Spoon the mixture into a rectangular glass cooking dish or individual ramekins.
- Unwrap the sugar cookie dough. If the dough has pre-cut squares, squish each square so it is slightly flat, and place one on top of each ramekin (if there is leftover dough, go back and place a second squished square on each ramekin) or space evenly throughout the glass dish (in this case, the cookie dough should touch and slightly overlap).
- Place the dessert in the center of the oven and cook for about 40-45 minutes. The topping should have golden edges and the fruit juices should bubble. Serve warm with a scoop of vanilla ice cream.
Make sure to visit the original site to view the video!
Found this Ol’ Fashion Huckleberry Pie recipe that I thought you would enjoy — simple and easy!
Select pie tins that are to be used & fill them evenly with berries to determine how many will be required. Throw berries in a pan, look over carefully. Remove all stems and wash berries. Drain off all the water from them and let dry in a towel. Wipe pie dishes clean, dust with a little flour in the bottom of each. Line them with a good paste. When ready for the berries, drain them once more and sift flour over them until each berry becomes a little white ball but be careful not to leave a surplus of flour in the bottom of the pan containing the berries. Allow a scant cup of sifted powdered sugar to each pie. Stir well into the fruit and turn the latter into pie plates. Cover each pie with an upper crust and press edges well together for much of the richness of the berries will be lost if the juices escape in baking. Bake about 1 hr and serve cold. Sift powdered sugar thickly over the top.
Note: Flouring berries in this way, while still a little wet from washing will make just enough thickening to counteract the excessive amount of juice these berries are capable of giving off.
AUGUST 24, 2012 ADDITIONAL NOTE:
The author of this recipe, Diane Mortensen, who writes “Georgia’s Kitchen” for the Oskaloosa News, revised the above recipe for the USA Today Weekend edition.
- 4 cups fresh or frozen huckleberries (or 3 cups berries and 1 cup grated apple)
- 2 Tbs. tapioca
- 1 cup sugar (may add 1/4 cup more if too tart)
- 1/4 tsp. salt
Preheat oven to 375 degrees.
Combine fruit, tapioca, sugar and salt and let stand about 15 minutes.
Line a 9-inch pie pan with 1/8-inch-thick rolled pastry. Fill with berry mixture. Top with remaining crust, cutting several slits to permit steam to escape.
Bake for about 1 hour or until nicely browned.
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.
Another unique thing about huckleberries is that they’re not grown commercially so if you want to make huckleberry jams or pies, you’d better set aside an …
- 6 cups fresh huckleberries
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 4 tbsp tapioca
- 2 tbsp butter
- 1 tbsp granulated sugar
- Step 1: Preparation: Wash and drain the huckleberries. Cut the butter into small pieces.
- Step 2: Take a large bowl and mix in the sugar, cinnamon, tapioca and brown sugar.
- Step 3: Sprinkle flour on a rolling pin and roll your pastry. Make sure that you roll it at least 2 inches larger than the pie tin.
|4 c||fresh or frozen clean huckleberries|
|1 tsp||pure vanilla extract|
|1||baked pie shell|
This has to be one of my favorite pie recipes. It can be made in a hurry and can even be served warm with a topping of vanilla ice cream.
This recipe is for huckleberries intended, but other berries can be substituted.
(I think I bought huckleberry jam once as a gift for someone, but that is as close as I have gotten.) Come to think of it, I have never seen huckleberries …
Aunties Wild Huckleberry Pie
- 1 recipe pastry for a 9 inch double crust pie
- 4 cups huckleberries
- 2 1/2 tablespoons tapioca
- 2/3 cup white sugar
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon butter
- Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.
- Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges.
- Bake at 400 degrees F (205 degrees C) for 15 minutes. Then turn oven down to 350 degrees F (175 degrees C) for 45-55 minutes. Longer if berries are frozen.
Amount Per Serving Calories: 408 | Total Fat: 16.7g | Cholesterol: 4mg
Chances are you haven’t tried Huckleberries, or if you have they were not treated and used with respect. And trust me the commercialized huckleberry flavors you can find out there in products are a pathetic attempt to come close to the …
How Should Huckleberries Taste?. Huckleberries look very much like large, wild blueberries. The huckleberry bush grows best in full shade.
The USDA Natural Resources Conservation Service shows no huckleberries … Black huckleberry (Gaylussacia baccata) seems to be the species that is most …
It’s huckleberry season in North Idaho and I feel alive. … Hunting for huckleberries, preparing huckleberry jam, huckleberry pancake festivals and enjoying … recipes including huckleberry bread pudding and huckleberry chili jam. …
By Idaho Dad
Huckleberries! by Idaho Dad on August 11, 2010. We interrupt our regular Idaho Dad Walking program to bring you huckleberries! From the bush to the bucket to the pie. Yes, it tasted as good as it looked. Huckleberries straight out of …
by Adrian Barnes on 11 Aug 2010 It’s hard work picking huckleberries, especially during the course of what many around town are describing as a mediocre …
Today I wanted to hike back out to Shadow Mountain to see how the huckleberries were looking. Many of them were still green last week, but today they were awesome! I tried to force myself to head back around noon, but it took me almost …
Huckleberries. Filed under: At the 10 Acre Woods,Random Photo Friday — elisa August 13, 2010 @ 10:19 am. See those little purple things hiding in the bushes. Bears love em. People love em. They make great cobblers, taste great in …
By News Channel Staff The 21st Annual Huckleberry Days is taking place all weekend, August 13-15, in Whitefish. From over 100 vendors to pancake and pastry …
By Lara^Katherine Mountain^Colley
For the last seven years, our family has travelled to Mt. Adams to pick huckleberries. We make the drive up the Columbia River Gorge, cross the river into Washington, and head up through the little town of Trout Lake to the dry forests …
By Alex Zielinski
While the artificial dose of the hard candy may not seem comparable to the naturally sweet and rewarding taste of a wild huckleberry, this rule is widely respected. The first taste of the berry is meant to be shared together with the …
The huckleberry is a fruit important to regional cuisine and an agricultural crop for local economies. Learn more about the huckleberry at HowStuffWorks.
It doesn’t look like a great red huckleberry year, and first reports coming in from the early-ripening mountain huckleberries near Spokane are not encouraging either. Was it the strange spring weather? The lack of July rain? …
1/2 cup flour
3 tbsp cold unsalted butter, cut up
2 tbsp confectioner sugar
2 tbsp cold water
Combine flour, sugar, and butter in a food processor and pulse until grainy. Add the water a tablespoon at a time to food processor while running. Pulse until dough forms. I used my hands at the end to finish combining what the Cuisinart missed. Roll into a cylinder, wrap in plastic, and refrigerate for 30 minutes minimum or up to a day.
1 8-oz package cream cheese, cut into 8 pieces.
6 tbsp sugar
1 large egg yolk
1 1/2 tbsp flour
1/2 tsp vanilla extract
lemon zest of half a small lemon
Combine cream cheese and sugar in food processor. Whir until smooth. Add flour, egg, vanilla, and lemon zest and whir again until creamy.
1 cup wild berries
2 tbsp sugar
2 tsp corn starch
Briefly cook berries with sugar and corn starch until juices are syrupy.
For the final tarts I took my dough out of the refrigerator and sliced it into a dozen disks. Each disk I flattened into a 3-inch diameter round on a lightly floured surface before pressing into a muffin tin and forming into a cup. Each little tart—tartlet, if I may be so bold—then got a dollop of sweet cheese filling before being topped with a spoonful of the cooked red huckleberries and a few fresh blackberries. I baked the tartlets for around 20 minutes at 400 degrees.
They were met with approval.
Huckleberries are a part of Ericaceae family. They are found in the Pacific Northwest, are very similar to blueberries, and usually ripen in mid summer.
Brenda’s Huckleberry-Rhubarb Pie:
3 C huckleberries (fresh or frozen)
1-1/2 C rhubarb
1/2 C applesauce w/cinnamon
1/2 C cornsharch (add a bit of water if huckleberries are fresh, not frozen)
1/4 t nutmeg
1/4 t cloves
1/4 t vanilla
1/4 t rum
dash lemon juice
Mix ingredients together, simmer on the stove until thickened.
Place mixture into a double pie crust. Sprinkle sugar on top of pie.
Place on cookie sheet or, preferably, a pizza pan with holes in it and then place foil on top of the pizza pan.
Bake at 350 degrees for about 20 minutes. Turn off heat and let set in oven for 5 to 10 minutes more.
Remove from oven. Let cool.
This Huckleberry Pie recipe is found in the 1906 cookbook, The Inglenook Cookbook by The sisters of the Brethren: Take the amount of huckleberries desired for 1 pie, add 1 tablespoonful of vinegar, 2 tablespoonfuls of granulated sugar, and 1 tablespoonful of flour; bake between 2 crusts.
Mix with tapioca, sugar, and salt.
Add lemon juice.
Roll out pastry.
Use half to line pie pan; trim edges.
Pour in huckleberries.
Dot with butter.
Use remaining pastry to cover pie.
Moisten edges of pastry and flute to seal.
Cut vents in top.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to moderate (350° F.) and bake for 30 to 35 minutes longer.
Sprinkle with additional sugar and serve with sweetened whipped cream, if desired.
Substitute salmonberries, blueberries or raspberries if you don’t have huckleberries. Recipe Serves 14 small portions ….
2 Cups whipping Cream – whip to stiff peaks
1 cup yogurt
1/4 cup lemon juice
1 Tbs grated lemon rind
1/4 cup sugar
1/2 cup – 3 cups berries (I used 1/2 cup for the one in the picture)
1 Tbs lavender flowers, in fine pieces
1/3 cup Amontillado Sherry ( or whatever booze you like, experiment)
Stir together yogurt, lemon juice, rind, 1/2 of the lavender flowers and sugar. Fold the cream into the yogurt mixture (don’t overmix). Pour booze of your choice into the bottom 14 glasses with a tsp of berries.
If you are using a sour berry like huckleberries, dust them with a bit of sugar to taste
Then, spoon the rest of the mixture and berries into glasses in alternating layers. Dust the top with lemon rind and lavender flowers. Eat right away or chill.