I got sent this lovely card from Montana, where huckleberries grow wild on mountain slopes. Apparently the fruit is never grown commercially, so if you want to taste this sweet treat you have to go pick them by hand. Here’s the thing though, and this is one of the reasons I love the card, in it’s description of huckleberries on the back, it says ‘many animals depend on this source of food, including bears, so beware of bears while picking’!!! Okaaaaay, so who’s for blueberry pie instead?
Anyway, here’s the recipe as it appears on the card, and I’m sure blueberries or cherries would taste pretty good in it too!
3 C Fresh or frozen huckleberries
1/2 tsp Almond essence
1 C Grated apple
1 C Sugar
1 Pastry for double crust pie
2 tblsp Flour and a dash of salt
Place ingredients in a bowl and mix well. Pour into an unbaked pie shell. Cover with the top crust and bake at 375˚ for about one hour or until nicely browned.