Wild Huckleberry Pie with Coconut Crumble
4 cups huckleberries
2/3 to 3/4 cup sugar
3 tsp. instant tapioca
Juice of 1 lemon
Pinch of nutmeg
Unbaked 9-in. pie crust
1/3 cup all purpose flour
3 tsp. butter, at room temp.
1/3 cup shredded unsweetened coconut
Preheat oven 425ºF.
In a large bowl, stir together the huckleberries and enough sugar to make the
berries taste sweet with a tart edge. Add the tapioca, lemon juice & nutmeg.
Spoon the fruit into the pie shell.
Bake the pie for 15 min., the reduce the heat to 375ºF. and continue baking for
an additional 18 to 20 mins.
While pie bakes, mix together remaining ingredients in a small bowl. Remove pie
from oven & sprinkle the coconut mixture evenly over the top.
Return the pie to the oven for 25 to 30 mins, covering with the crust with
aluminum foil if it begins to get overly dark. When done, the topping should be
crisp & golden. Serve warm.
Serves 6 to 8