HUCKLEBERRY PIE
This classic Huckleberry Pie recipe offers a taste of history with its simple yet delicious flavors. The combination of tart huckleberries, a sweet egg yolk mixture, and a flaky crust creates a comforting and satisfying dessert. The pie is finished with a light and airy meringue topping, adding a touch of elegance and sweetness. Perfect for a summer gathering or a cozy evening at home.
Ingredients
- 2 cups Huckleberries
- 1 each Egg yolks
- 2 tablespoons Granulated sugar
- 1 tablespoon Milk
- 1 pie plate Pie crust (rich pastry or cookie dough)
- 1 each Egg whites
- 2 tablespoons Granulated sugar
Instructions
- 1Clean, pick, and wash the huckleberries. Drain them well.
- 2In a bowl, beat the egg yolk and 2 tablespoons of sugar until light and fluffy. Add 1 tablespoon of milk and the drained huckleberries. Mix gently to combine.
- 3Line a pie plate with the rich pastry or cookie dough. Pour the berry mixture into the prepared pie crust. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is light brown and the filling is set.
- 4While the pie is baking, beat the egg white until stiff peaks form. Gradually add 2 tablespoons of sugar and continue to beat until the meringue is glossy and holds its shape.
- 5Remove the pie from the oven. Spread the meringue evenly over the top of the pie. Return the pie to the oven and bake for 5-10 minutes, or until the meringue is golden brown.