Tag Archives: pie

Huckleberry Handpies – Montana

We’ve just returned from a glorious week in Glacier National Park. This jewel in the national park system is one of the most beautiful places on earth. At every turn, you are met with a stunning vista  . . .

Lake McDonald, Glacier National Park
Lake McDonald, Glacier National Park

a gorgeous waterfall . . .

St. Mary’s Falls, Glacier National Park

. . . or a majestic mountain.

Mt. Oberlin (with Bird Woman Falls), Glacier National Park

And huckleberries. Mid-July to August is prime huck season. Stores and shops promote huckleberry flavored everything including ice cream, coffee, lemonade, chocolate and popcorn. They are a favorite of the black bear who roams these quarters and we were lucky enough to catch a glimpse of a bear by the side of the road, munching away on this delectable treat (we were safe in our car, thank goodness).

This handpie recipe is a real winner. It combines the taste of a full-on

Huckleberry Handpies- Montana

pie, with the ease of a handheld pastry. Don’t fret if you can’t find huckleberries — and you probably can’t unless you live in northwest Montana, they haven’t been successfully grown commercially — just use blueberries.

Going-to-the-Sun Road is a 50-mile road (in fact, one of the only roads) that takes you from one end of Glacier to the other. Open only in the summer and often maddingly jammed with traffic, this route offers breathtaking views and passes the highest point in the park, Logan Pass.

Huckleberry Handpies

  • Servings: 8 pies
  • Difficulty: easy
  • Print

Ingredients

For Pastry:

  • 1 ½ cups flour
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 1 stick cold unsalted butter, cut into small pieces
  • ¼ cup cold water

For Filling:

  • 2 cups fresh huckleberries or blueberries
  • 2 tablespoons cornstarch
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • Salt, pinch

For Topping:

  • 1 egg, beaten
  • Turbinado sugar 

Instructions

To make pastry: In the bowl of a food processor, add flour, sugar and salt. Pulse a few times to combine. Add butter. Pulse until mixture is a coarse meal. Add water and pulse until dough comes together. Wrap dough in plastic and place in refrigerator until chilled.

To make filling: In the meantime, make the filling. Place berries in a medium saucepan. Add cornstarch, sugar, salt and lemon juice. Heat on medium until mixture begins to simmer. Allow mixture to thicken, stirring frequently, about 5 minutes. Remove from heat and add lemon zest. Set aside to cool (mixture can be made a day ahead of time).

To assemble handpies: Roll the chilled dough into a 12” X 12” square. Cut out 16 squares. Place a heaping tablespoon of filling on 8 of the squares. Place pastry on top and crimp edges with fork tines. Brush tops of handpies with beaten egg and sprinkle with turbinado sugar. Place each handpie on a cookie sheet lined with parchment paper. Cut two small slits in each pie to allow steam to vent. Bake in 425 degree oven for 15-20 minutes or until golden brown.

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Tiny State, Big Flavor: Maple Hazelnut Pie – Vermont

You can always tell by the smell when spring arrives in Vermont. From about early March to mid-April, sugarmakers in the state head outdoors to tap sugar maple trees and process the sap by boiling it

Maple Hazelnut Pie - Vermont

 

down into the rich, brown syrup our pancakes couldn’t live without. (And, FYI, the evaporation process is pure olfactory heaven.) In 2014, the effort yielded 1.3 million gallons of maple syrup, once again making Vermont the leading producer of syrup in the United States. In fact, maple is the official flavor of the Green Mountain State. If you visit, you’ll find so many products made with it, including maple candy, maple mustard and maple cream.

We decided to bring you a recipe for Maple Hazelnut Pie that is easy and delicious, and could rightly be considered the Yankee answer to the South’s pecan pie. The hazelnuts – sometimes called filberts – are very crunchy, and once baked, have a great toasted flavor that really complements the maple.

If a visit to Vermont is in your future, check out the Open House Weekend, March 27-28, 2015, when sugarhouses across the state give tours, demos and samples.

Vermont Maple Hazelnut Pie

  • Servings: 8-10
  • Difficulty: moderate
  • Print

Ingredients

For crust:

  • 1¼ cup flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons shortening
  • 1/4 cup cold water

For filling:

  • 1/2 stick butter
  • 1/2 cup plus one tablespoon brown sugar, firmly packed
  • 1 cup maple syrup
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup coarsely chopped hazelnuts

Instructions

For crust: Place all ingredients except water in food processor and blend until fine crumbs are formed. Add water a little at a time until the dough is moist and forms a ball. Wrap in plastic wrap and place in fridge until ready to use. (Can be made a day ahead.)

For filling: Melt butter on low heat. Add brown sugar until dissolved. Add maple sugar. Bring to medium heat and boil for 60 seconds, stirring constantly. Remove from heat, add vanilla and salt. Allow mixture to cool.

In a separate bowl, beat eggs. Add cooled maple syrup mixture slowly. Add nuts and stir until coated. Place nut and maple mixture into rolled-out crust. Finish crust edge by fluting or press with fork tines. Place in 350-degree oven for 50 minutes or until filling is set.

 

 

 

 

Tart Cherries are so Very – Michigan

Yes, we will admit, we are smitten with the mitten – the state of Michigan, that is (look at a map of the state if you don’t get the mitten reference). The whole state is crazy for cherries, but tart cherries are a whole ‘nother story. Michigan is the top producer of tart cherries in the country, with 217 million pounds produced in 2013 according to the USDA.

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Besides being delish, tart cherries are good for you. Studies link tart cherries with soothing inflammation and arthritis symptoms, easing muscle pain after a workout and enhancing sleep, according to the Cherry Marketing Institute. Continue reading Tart Cherries are so Very – Michigan

Give Mama Some Sugar … Sugar Cream Pie – Indiana

Indiana is pie country and Hoosiers are serious about their pastry. In 2009, the Indiana legislature declared sugar cream pie — also called Hoosier pie — as the official state pie of Indiana. Pies of this type, also known as desperation pies, were created when folks had to make do with whatever ingredients they had on hand. This delicious Sugar Cream Piecustardy concoction of very unpretentious ingredients probably dates back to the 1850s and might have the Amish or Quakers to thank. Both groups historically have had strong representation in the state. Even today, Indiana has the world’s third largest population for Amish. Lots of variations of this pie exist, but we liked this recipe as the filling stays firm and tends not to weep. Yup, sometimes simple is best.

Continue reading Give Mama Some Sugar … Sugar Cream Pie – Indiana

A Race Day Favorite – Kentucky

Time to bust out your fancy hats, snappy suits and dresses, it’s Kentucky Derby season! Folks in Louisville (say it right, “Lew-a-vul”) have some menu favorites that will be part of the festivities – among them, mint juleps, Hot Browns (hot turkey club sandwiches with Mornay sauce), rolled oysters, and those little fancy cucumber sandwiches that are cut oh-so elegantly. The sweet finale often is a chocolate chip pecan pie flavored with a bit of Kentucky bourbon.

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Continue reading A Race Day Favorite – Kentucky