Huckleberry Pie
Huckleberry Pie recipe
Yield
8 servingsPrep
10 minCook
1 hrsReady
1½ hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
huckleberries
fresh, or frozen |
* |
| 1 | cup |
apples
grated |
*
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 | dash |
salt
|
*
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
huckleberries
fresh, or frozen |
* |
| 237 | ml |
apples
grated |
*
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
almond extract
|
*
|
| 1 | dash |
salt
|
*
|
| 1 | x |
pie shell (9 inch)
|
|
Directions
Measure ingredients into a two quart mixing bowl and mix well.
Pour into unbaked pie shell.
Cover with top crust and bake at 375℉ (190℃). for about one hour or until nicely browned.
