Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Country Huckleberry Pie
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- #3133
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pie pastry (2 crust size)
3 cups frozen huckleberries (unsweetened)
1/2 cup huckleberry juice (add water as needed)
3/4 cup sugar
1 1/2 tablespoon cornstarch
2 tablespoons quick-cooking tapioca
1 teaspoon lemon juice
directions
Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make 1/2 cup liquid. Stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9 inch pie pan. Cut steam vents and adjust top crust; flute edges.
Bake in hot oven, 425 degrees F for 30 minutes, or until nicely browned. For a brown under crust, bake on lowest oven rack.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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