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Auntie's Wild Huckleberry Pie |
"This is a superb huckleberry pie and it isn't always quite as sweet as a few. Use fresh or frozen huckleberries."
Ingredients :
- 1 recipe pastry for a 9 inch double crust pie
- 4 cups huckleberries
- 2 1/2 tablespoons tapioca
- 2/three cup white sugar
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon butter
Instructions :
Prep : 30M | Cook : 8M | Ready in : 1H50M |
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- Roll half of the pastry out to in shape a nine-inch pie plate. Place backside crust in pie plate and relax for at the least 20 mins earlier than baking. Roll out top crust and set aside.
- Preheat oven to four hundred tiers F (200 stages C).
- Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.
- Pour combination into unbaked pie shell. Dot top with butter. Add pinnacle pastry and flute edges. Cut vents for steam and place pie on a baking sheet.
- Bake at four hundred stages F (205 tiers C) for 15 minutes. Reduce the warmth to 350 ranges F (a hundred seventy five degrees C) and bake until the crust is golden and the juices are bubbling, forty five to 55 mins more. You'll want to bake the pie longer if the berries had been frozen. Cool pie on cord rack.
Notes :
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