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Apple Huckleberry ‘Three Generations’ Pie Recipe

Name: Apple Huckleberry ‘Three Generations’ Pie
Yield: 8
Ingredients: Apple

An inviting apple and huckleberry pie recipe. Passed down through family generations, this wholesome shortcrust-topped pie also works well with blueberries.

Ingredients

Apple

Method

Make the dough. Cube the cold vegetable shortening and butter and loosely rub together with the flour using your fingertips, leaving pea-sized lumps. Next whisk the vinegar and egg together and add it to the flour mixture, then add the ice-cold water, and lightly bind together until you have a soft dough. Flatten the dough and wrap it in cling film. Refrigerate for 30 minutes before rolling out and using it to line your pie dish. Leave the pastry to chill (in the dish) in the fridge for 30 minutes.

Once your pastry has chilled, preheat the oven to 200°C/180°C fan/gas 6 and place a baking tray inside to heat up.

Now get on with the filling. Mix together all the filling ingredients, apart from the butter, and tip it into the prepared crust. Dot the butter all over the filling. Weave pastry strips in a lattice effect across the top and add a decorative border by cutting out leaf shapes from your pastry.

Bake in the oven on the hot tray for 15 minutes, then reduce the heat to 180°C/160°C fan/gas 4 and bake for a further 50-60 minutes, until the filling is thick and bubbling up. Check the pie after about 45 minutes and if the pastry is browning too quickly, place some foil around the crust edge leaving the middle to bake and bubble through.

Huckleberries are only grown in northwest United States and Canada, and not commercially farmed. They look and taste similar to blueberries.

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