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Pie - Huckleberry/Raspberry (or Huckleberry/Apple) Recipe

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This recipe for Pie - Huckleberry/Raspberry (or Huckleberry/Apple), by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Keene
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 C Sugar
3 T Cornstarch
2 T Quick-Cooking Tapioca
2 1/2 C Huckleberries
2 1/2 C Raspberries (or chopped apple)*
2 t Lemon Juice
1 egg yolk
1 T Water

Directions:
Directions:
Preheat oven to 425. For filling: in a large bowl combine sugar, cornstarch and tapioca. Add berries and lemon juice, toss gently to coat (if using frozen berries, let mixture stand 15 to 30 minutes or until berries are partially thawed but still icy).

Transfer filling to pastry lined pie plate. For a lattice top cut pastry into 3/4 inch strips. Weave strips over filling in a lattice pattern. Press ends of strips into the crust's edge. Fold bottom pastry over ends of strips; crimp edge. In a small bowl combine egg yolk and water. Brush mixture over pastry. Sprinkle pastry with a little additional sugar.

Bake at 425 for 15 minutes. Cover crust edge so it doesn't over brown. Lower heat to 350 and bake for 45 minutes more or until center of the pie is bubbling.

Personal Notes:
Personal Notes:

 

 

 

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