Top Rated Huckleberry Pie Recipes

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www.recipesource.com
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www.recipesource.com
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Huckleberry Pie recipe. Ready In: 80 min. Makes 1 pie servings 207 per serving Ingredients: huckleberries, apple, sugar, flour, all-purpose, almond extract, salt, pastry
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Huckleberry Pie recipe. Ready In: 45 min. Makes 1 pie servings 369 per serving Ingredients: huckleberries, apple, sugar, flour, all-purpose, almond extract, salt, pie shell (9 inch)
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Recipe Circus
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Shirl (J) 831
I don't know how available Huckleberries are in most areas, I've recently adopted this recipe and intend to make it. Back In Alberta, Canada there was a restaurant that was famous for their Huckleberry Pie. I think this one looks promising.
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Author Greg Patent spent 20 years perfecting this pie. If huckleberries are unavailable, wild blueberries may be substituted.
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SAUNDRA
If you are lucky enough to get your hands on some fresh huckleberries, this is a wonderful recipe. Lemon zest adds a little extra kick!
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Molly53
The garden huckleberry (Solanum melanocerasum) is not a true relative of the wild huckleberry or blueberry, but is instead a member of the same plant family as potatoes, tomatoes, eggplants and peppers. Like other nightshade relatives, the garden huckleberry's foliage should never be eaten. The fully ripe berries, however, are not only edible, but also incredibly delectable. And they're easy to harvest - no thorns to battle as in picking wild berries. Serve this luscious pie with whipped cream or ice cream. Posted in response to a recipe request.
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Taste of Home
Find recipes for Cheese Huckleberry Pie and other Course recipes. Get all the best recipes at . Recipe directions: In a bowl, combine flour and confectioners' sugar. Stir in butter. Press onto the bottom and sides of two greased 9-in. pie pans. Bake at 375° for 8-10 minutes or until golden brown. Cool on a wire rack.
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WILDHARVEST
A great tasting huckleberry pie!
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Sarah_Jayne
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Faye Jones.
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