Ingredients

  • Pie crust
  • 225 grams flour
  • ¼ teaspoon salt
  • 95 grams butter, unsalted
  • 35 grams shortening
  • 3 tablespoons ice water
  • Filling
  • 1020 grams huckleberries
  • ½ orange zest and juice
  • 1 ½ tablespoons cognac
  • 2 tablespoons cornstarch
  • 5 tablespoons sugar, caster =2 1/2T Splenda

Directions

1. Prepare pie crust for pyrex pie pan. Reserve extra for lattice top. Chill.
2. Preheat convection oven to 375*F/190*C/GM 5.
3. Pour filling into pie crust. Bake on middle shelf for 40-50 minutes until thickened and bubbly.

Notes
Serving Ideas:Original serves 6.


Categories
DessertsPuddings, tarts/piesFruit
Keywords
tarts/piesFruit DessertsPuddings
MacGourmet downloadHuckleberry Pie. To import, drag image to your MacGourmet recipe box.