Old-Fashioned Almond Crumb Top Huckleberry Pie

 

I sure wish we had a local fair, because I would really love to enter this pie! I don’t know if it would win anything, but we sure think it deserves a Blue Ribbon! 😉 😀

Huckleberries fast became my favorite go-to berry after my hubby introduced them to me. I sure had been missing out! Wow! These “super berries” are highly sought after not only because of their amazing flavor, but because of their amazing nutritional value! 

They’re kind of like blueberries on Viagra! 😀 But with their own unique flavor and they’re MUCH higher in vitamins and minerals. They can be a bit pricey, but only because they don’t just grow anywhere.

As a matter of fact, they say that if they aren’t already there, they just simply won’t grow. They mostly just grow on sides of mountains and are difficult to harvest because they have to painstakingly be picked completely by hand. My hubby used to pick them when he was a kid and can testify to that! 

But they are soooo worth every little extra penny! 😉   

 

 

They can be quite tart, though, so my pies have a lot of sugar in them and that’s just the way we like it. 😉 But if you prefer a more tart pie, by all means, lower the sugar for yourself.  I’m sure you could also replace part or all of the sugar for some Splenda, too, if you wish. 

We enjoy ours best with a delicate, buttery, almond crumb top, but you could also do a pastry top if you’d prefer. Just remember to cut slits for venting if doing a whole top, or simply do a lattice top. Pastry cut-outs look very pretty, too.

This beautiful berry pie sets up nicely in the fridge, and reheats well, also. It has just the right stand-power in that it’s not runny, just soft-set, and not overly thick like jelly.

Though it’s delicious cold right out of the ice box plain as is or with a little whipped cream, it’s equally delicious gently warmed with a scoop of vanilla bean ice cream! 😀  

 

 

You can store it on the counter, but I wouldn’t leave it out for the ravaging midnight munchie monsters to come and steal. And believe me, they will.

The next morning, your pie plate will be empty and you’ll be lucky if they save you a single crumb and don’t lick the plate clean!

 

 

So keep an eye out for these berries to come into season in July and August so you can pick some up if you’re lucky enough to have them in your area, or simply order them online as we do, because once they are in they don’t last long at all!

They sell out quickly! And for good reason! 😉

They truly are a super fruit and my favorite berry of all! Those who have had them I’m sure will agree, and those of you who haven’t yet….what are you waiting for? 😀 Don’t miss out any longer!  

 

*If you’d like a tip on where to order huckleberries from, this is where we get ours. VERY nice people and the company is a father and son-run business with great customer service and just plain good people! 😉  
Link: nwwildfoods.com 

 

OLD-FASHIONED HUCKLEBERRY PIE with ALMOND CRUMB TOP

Makes 1 – 9″ Pie (8 servings)

 

For Huckleberry Pie Filling:

4 cups frozen huckleberries

1 cup plus 2 Tbl. sugar

1/4 cup cornstarch mixed with 1/4 cup cold water

2 tsp. vanilla

1/2 tsp. almond extract

2 Tbl. butter, cut up

2 1/2 cups more frozen huckleberries

enough pie dough for a single crust pie, or one store-bought pie crust sheet, thawed

 

For Almond Crumb Top:

1/4 cup cold butter, cut up into small pieces

1/2 tsp. vanilla

1/4 cup sugar

3/4 cup flour

1 Tbl. finely ground almonds to sprinkle on top

1/2 tsp. regular or 1 tsp. coarse grain sugar to sprinkle on top

 

DIRECTIONS:

For Pie:

In large saucepan, bring 4 cups frozen berries and 1 cup + 2 Tbl. sugar to a boil over medium-high heat stirring/folding gently until sugar has dissolved and there is juice. Mix cornstarch with cold water and pour into berry mixture stirring. Gently stir until clear and thickened. Remove from heat, add rest of pie ingredients except last of frozen berries, and fold until mixed in and butter has melted. *Fold in last of frozen berries. Cool and chill. Spoon pie filling into pie plate that is lined with unbaked pastry. Flute pie edge.

 

For Crumb Topping:

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

Can store, covered, on counter at room temp., or placed into the fridge and chilled.