Huckleberry Pie

  • Servings: One 9″ Pie (~8 servings)

Ingredients

Pie Filling:

  • Frozen huckleberries - 4 cups + 2.5 cups
  • Sugar - 1 cup + 2 TBSPs
  • Cornstarch - 1/4 cup
  • Water (cold) - 1/4 cup
  • Vanilla - 2 tsp
  • Almond extract - 1/2 tsp
  • Butter - 2 TBSPs, cut into small pieces
  • Pie crust

Crumb Topping:

  • Butter (cold) - 1/4 cup, cut into small pieces
  • Vanilla - 1/2 tsp
  • Sugar - 1/4 cup
  • Flour - 3/4 cup
  • Almonds - 1 TBSP, finely ground
  • Sugar - 1/2 tsp (or 1 tsp coarse)

Instructions

Pie Filling:

  1. Heat oven to 400 degrees.
  2. In a large saucepan, bring the first 4 cups of frozen berries and sugar to a boil over medium-high heat stirring/folding gently until sugar has dissolved and there is juice.
  3. Mix the cornstarch with cold water and pour into the berry mixture stirring. Gently stir until clear and thickened.
  4. Remove the saucepan from heat, add the remaining pie ingredients except the 2.5 cups of frozen berries, and fold until mixed and the butter has melted.
  5. Fold in the remaining frozen berries. Cool and chill.
  6. Spoon pie filling into pie plate that is lined with unbaked crust.

Crumb Topping:

  1. Place cut-up butter into a medium-sized mixing bowl. Drizzle with vanilla. Add the 1/4 cup sugar and the flour.
  2. Cut in butter until it crumbs using your fingers.
  3. Sprinkle crumbs over the pie. Sprinkle the top with ground almonds and sugar.
  4. Pop into pre-heated 400 degree oven, close door, reduce heat to 375, and bake for 30-40 minutes until it just starts to bubble and crust is golden brown.
  5. Remove and cool on counter. Store in the fridge.