Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1/2 Pie dough - (bottom crust only) 2 Huckleberries 1 cup 198g / 7oz Granulated sugar 3 tablespoons 45ml Cornstarch 1/2 teaspoon 2 1/2ml Grated fresh ginger root 1 teaspoon 5ml Ground cinnamon 1/4 teaspoon 1 1/3ml Ground nutmeg Juice and the grated zest of 1 orange Juice and grated zest of 1 lemon 1/2 cup 73g / 2.6oz Day-old pound cake crumbs 1/2 cup 73g / 2.6oz Chopped pecans 1/2 cup 31g / 1.1oz All-purpose flour 1/2 cup 99g / 3 1/2oz Granulated sugar 3 teaspoons 15ml Ground cinnamon 1 Unsalted butter - (8 tablespoons)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375F. Roll the pie dough out to the size and shape of a 10-inch pie tin. Lay the dough into the pan and prick the bottom with the tines of a fork. Place a sheet of waxed pa per over the pie dough and weigh it down with pie dough weights or clean dry beans, and blind bake in the preheated oven for 8 minutes. Remove from the oven and cool thoroughly. Combine the berries, sugar, cornstarch, spices, citrus juice and zest in a bowl and mix well. Sprinkle the cake crumbs on the bottom of the pre-baked pie crust. Fill the pie shell with the berry mixture and bake at 375F for 15 minutes. While the pie is baking, combine the dry ingredients for the pecan crunch. Cut the butter into little cubes, add to the dry mixture and, with the palms of your hands, rub together to form large nuggets as big as peanuts, no larger than walnuts. After the pie has baked for 15 minutes, sprinkle the crunch all over the top, reduce the oven heat to 350Fand bake an additional 45 minutes. If the crunch begins to darken too quickly, cover with aluminum foil. Cool the pie for at least an 2 hours before serving.


Send feedback