1/2 Recipe Basic Pie Dough –
-(bottom crust only); see *
-Note
2 pt Huckleberries
1 c Granulated sugar
3 tb Cornstarch
1/2 ts Grated fresh ginger root
1 ts Ground cinnamon
1/4 ts Ground nutmeg
Juice and grated zest of 1
-orange
Juice and grated zest of 1
-lemon
1/2 c Day-old pound cake crumbs
1/2 c Chopped pecans
1/2 c All-purpose flour
1/2 c Granulated sugar
3 ts Ground cinnamon
8 tb Unsalted butter -; (1 stick)
* Note: See the Basic Pie Dough recipe which is included in this
collection.
Preheat the oven to 375 degrees. 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 paper
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 prebaked pie crust.
Fill the pie shell with the berry mixture and bake at
375 degrees 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 350 degrees and bake an
additional 45 minutes. If the crunch begins to darken too quickly,
cover with aluminum foil. Cool the pie for at least 2 hours before
serving. This recipe yields one 10-inch pie.
Yields
1 servings
