Huckleberry Peach Pie

  My favorite summertime pie, full of juicy fresh-picked GreenBluff orchard peaches and wild huckleberries from Mount Spokane.

Ingredients

• 2 Discs Grandma's Pie Dough (You can find my recipe here)
• 5 cups peaches, sliced (about 5 medium peaches)
• 1/2 cup huckleberries
• 3/4 cups granulated sugar
• 4 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon

Directions

	Prepare the dough and lattice strips. Heat the oven to 400 degrees F. Roll out one of the disks of dough on a lightly floured surface to 1/8-inch thickness, transfer to a 9-inch pie pan and trim, leaving 1/2-inch overhang. Set aside and keep chilled. Roll the remaining disk of dough to 1/8-inch thickness and about 13 inches in length. Cut 10 one-inch strips using a pizza wheel or fluted pastry cutter. Lay strips on a parchment paper-lined baking sheet, cover with plastic wrap, and chill until ready to use.
	Make the pie. Toss the peaches, huckleberries, sugar, flour, and cinnamon together in a large bowl. Pour the filling into the prepared pie pan. Lay 5 of the dough strips lengthwise over the pie. Gently bend back every other strip and slide one of the remaining 5 strips down crosswise (and beneath the bent strips) to the end of the pie. Flip the lengthwise strips back to lay flat and bend the alternate lengthwise strips back. Slide another remaining strip down crosswise, placing it about 1 inch above the previous. Flip the lengthwise strips back, and repeat the process until all of the crosswise strips are placed. Trim the strip ends, leaving a 1/2-inch overhang. Fold the bottom crust over the lattice strips and crimp together. Chill for 10 minutes. Bake until fruit is bubbling and crust is golden brown -- 50 to 55 minutes. Cool on a wire rack.

 

Notes:

You can find my recipe for Grandma's Pie Dough here.

I highly recommend using only fresh, tree-ripened peaches as they are the most tasty and flavorful.

Huckleberries are sometimes compared to blueberries, mostly because of their similar appearance but are more tart,  flavorful, and honestly, much tastier. If you're substituting blueberries here, I recommend using a variety from a farm or farmer's market for the best flavor. Blueberries from the store tend to be much too bland, in my opinion.

If lattice crust is too intimidating, feel free to use a full top crust or use a small cookie cutter to cut out lots of shapes for a variation on the lattice.

Images by Thayer Allyson Gowdy

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