Apple Huckleberry Open Face Pie
Michele Maerz from Lazy Dog Restaurant and Bar stops by Good Day to share the recipe for a delicious pie.
Apple Huckleberry Open Face Pie
Apple Mixture:
1 lb Granny Smith apples, peeled, cored and cut into wedges
¼ cup Sugar, granulated
T. Cinnamon
Toss together and reserve for assembly.
Huckleberry Puree:
1 cup Huckleberries or Substitute Wild Blueberries
¼ cup Sugar, granulated
Cook over medium heat until the berries burst and sugar is slightly thickened. Blend in until smooth and strain to remove any seeds. Chill and reserve for assembly.
For Assembly:
6 each 8" Pie Dough, your favorite recipe or store-bought
2 each Eggs, beaten
½ cup Sugar, granulated
Vanilla Bean Ice Cream
Place the pie tops down on a clean work surface.
Pour 1 fl oz of the huckleberry puree onto center of pie top.
Toss the apple mixture well and place about 1 cup of the apples on top of the huckleberry puree.
Lightly press the apples down and then begin to fold the pie top up and crimp around the filling. Be sure to leave the center of the pie exposed so that you can see the apples. The center opening should be about 4" in diameter. Continue to crimp and press the dough onto itself until you have gone completely around and created the finished hand pie.
Using a pastry brush, lightly apply the egg wash to the pie crust edges.
Using a spoon or shaker, liberally sprinkle the sugar on the egg washed crust.
Bake on a parchment lined sheet pan at 350 degrees for 10 minutes. Rotate and then bake for another 5-10 minutes or until golden brown.
Serve with your favorite scoop of vanilla bean ice cream.