COOKING & BEVERAGES

Pebble Beach Food, Wine and Huckleberry Pie!

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Illustration above: by Drew McSherry, Molly and Fern picking wild huckleberries and enjoying pie. Inspired, we bake pie at Fran’s house, it is delicious!

Hi All! The neighborhood is getting busy, gearing up for the Food and Wine Festival at Spanish Bay. We were at the beach today. Past the dunes the giant white tents are visible at the tennis center. I thought, maybe they will have leftovers! Wonder if I share my huckleberry pie recipe…will they share a plate in return?

Anyway, in honor of this world class  culinary event I will share this recipe…

My sister Fran is a gourmet cook, she has quality tested all recipes. So lucky to still be so close to my caring and talented sister. Girl Power!

-Huckleberry Pie-

-Cooking on Huckleberry Hill-

Have fun making this recipe.

Wild huckleberries are very difficult to find and if found can be expensive. Enjoy this easy and fun variation using frozen blueberries from your local market.

Optional serve with:

sweetened cream or vanilla ice cream

Ingredients:

One large (12-14 ounce) package of frozen blueberries, non-sweetened

1 cup granulated sugar

3 tsp. light brown sugar

2 Tbs. all-purpose flour

One lemon, for juice

Frozen or refrigerated pre-made pie dough, two layers

Pre-heat Oven to 375 degrees

Place pre-made pie dough into the lightly greased bottom of pie tin. Use a fork and place 6-8 fork marks at the bottom to prevent bubbles from forming in the dough.

In a large bowl gently toss frozen blueberries, flour, brown sugar, granulated sugar. Toss until lightly coated. Squeeze the juice of one lemon onto berries.

Add the coated frozen blueberry mixture to the pie pan. Gently spread the blueberries evenly over the bottom layer of the dough. Top berries with second layer of pie dough.

Pinch the sides of the top and bottom layer of the pie edging with your thumb and first finger, to “flute” the edges. Make an air vent at the top center of your pie by slicing the center of the pie with an “X” (use a sharp knife). Tear long strips of aluminum foil. Fold the foil onto the “fluted” edges of the pie cruse to prevent over browning.

Bake 25 minutes. Remove foil. Bake 15-25 additional minutes, until golden brown and blueberry mixture bubbles to the top of the pie.

Enjoy with vanilla ice cream or fresh sweetened cream.

Visiting Pebble Beach in April…As a side note, here is some information on the annual event (direct from the Pebble Beach Food & Wine website.)

“Pebble Beach Food & Wine is the premier epicurean lifestyle event on the West Coast, matching 250 acclaimed wineries and 100 celebrity chefs to create a hedonistic four-day destination on one of the most picturesque strips of coastline in the world. Throughout the weekend you’ll enjoy intimate access to the pinnacle of culinary and wine talent at wine tastings, cooking demos, and some exclusive, unique dining opportunities available in the world.”

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