huckleberry pie, mark's mom

Name: Huckleberry Pie, Mark's Mom
Yield: 6
Cuisine: American
Ingredients: 2 - pie crusts; 4 cup(s) huckleberries; 3/4 cup(s) sugar; 1 tablespoon(s) flour; 1 teaspoon(s) lemon zest; 2 tablespoon(s) lemon juice; 2 tablespoon(s) butter; 2 teaspoon(s) sugar; 2 tablespoon(s) heavy cream

5 Pinches 1 Photo

Megan Stewart

Middletown, OH

Updated on Jun 8, 2019

Caroline Theresa Lagonosky Firley, Mark's mom. Joann baked it, this favorite of Mark, and took it to him...he loved it!

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prep time

cook time

method Bake

yield 6-8 serving(s)

Ingredients

2 - pie crusts
4 cups huckleberries
3/4 cup sugar
1 tablespoon flour
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons butter
2 teaspoons sugar
2 tablespoons heavy cream

How To Make huckleberry pie, mark's mom

Step 1

Oven to 425 degrees. Line a crust into pie plate. Put in berries. Mix flour and 3/4 cup sugar. Spoon over berries. Sprinkle lemon rind and juice on top. Dot with butter. Cover with top crust, seal edges. Cut steam vents in top. Brush top with cream, but avoid fluted edges. Sprinkle with remaining sugar. Bake 15 minutes, then reduce to 350 degrees and bake 20-25 minutes until crust is golden brown.

Step 2

Note: fresh huckleberries--lemon zest gives an extra "kick". "Swampers" (huckleberries grown in very acid soil)--skip lemon juice and add another tsp of sugar. Commercially grown berries need the extra acid to develop full flavor.
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