Cheryl Alters Jamison, Bill Jamison

Wild Huckleberry Pie with Coconut Crumble

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

You aren’t likely to find huckleberries in a grocery store, but they grow wild in many parts of the country and occasionally show up in farmers’ markets during summer months. For a reasonable alternative in appearance and taste, substitute blueberries and reduce the amount of sugar.

Ingredients

  • 4 cups huckleberries
  • ⅔ to ¾ cup sugar for the filling, plus an additional ⅓ cup for the topping
  • 3 <

Method

  1. Preheat the oven to 425°F.
  2. 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, and nutmeg. Spoon the fruit into the pie shell.