Just EAT IT

Wowsers, can I just say "VIAGRA"!  Yeah, I am starting to wonder what my husband is looking at on the computer.  I was attacked by some Viagra virus.  It was NOT pretty.  The computer has been out of working order for a few days now.  It is a little sad how dependent I have become on my computer.  It is like my second love.  Well, third love.  I now have a true second love.  Let me explain.  Over the weekend we went to a little mom and pop Mexican restaurant.  It was called the Broken Arrow.  The Broken Arrow not only served great food,  they served up a special dessert.  Something I had never had before.  Something I now LONG for.  "Huckleberry, Apple pie".  Yeah, can you even begin to imagine how stinkin' delicious this was?

We are so lucky to be able to have huckleberries in our back yard.  Each year we head out and pick enough to last ALL year long.  It's my kids favorite snack.  So, if you are needing some huckleberries for your pie - call me. 

So next time you are faced with the whole women thing of do I eat it or not . . . JUST EAT IT, and then go bike for 100 miles.  I found this recipe on The Bojon Gourmet
Give it a try this Memorial weekend. 

Apple-Huckleberry Pie

Makes one 10" pie, 10-12 servings

1 cup all-purpose flour
1 cup whole wheat or whole spelt flour (or use all AP)
1 teaspoon salt
1 tablespoon sugar
8 ounces (2 sticks, 1 cup) very cold unsalted butter, in 1/2" dice
about 8 ounces (about 1 cup) liquid sourdough starter

In a large bowl, combine the flours, salt and sugar. Add the butter and rub with your fingertips until the mixture looks like gravel, with some butter worked in and some 1/4" chunks remaining. Gradually add the starter, folding the mixture with a spoon or your hands until it just starts to come together into large clumps.

Turn the dough out onto a surface, floured lightly if the dough is at all sticky. Divide roughly into 8 portions. Fraisage the dough: using the heel of your hand, scrape a portion of dough across the surface. Repeat with the remaining dough. Gather the dough into 2 equal balls. Flatten into discs and wrap in plastic. Chill for at least 30 minutes, and up to a few days. (Or freeze for up to a couple months. Defrost before proceeding.)

Remove one disc from the fridge. If it is very firm, you may need to let it soften at room temp for 15 minutes or so. On a lightly floured surface, roll the dough out into a 14" round. Fit into the pie pan leaving a slight overhang. Roll out the second disc to a 12" round. Place on a piece of parchment and slide onto a rimless baking sheet. Chill both while you prepare the pie filling.

Apple-Huckleberry Pie Filling
3 pounds apples, such as pink ladies, peeled, cored, halved and thinly sliced
2 cups fresh or frozen huckleberries
zest and juice of 1 lemon
1 cup sugar
seeds of 1 vanilla bean (or 1 teaspoon vanilla extract, added to the apples)
2 tablespoons flour
1/4 teaspoon salt
good grating fresh nutmeg
1 tablespoon milk or cream, for brushing the dough
1 tablespoon sugar, for sprinkling

Position a rack in the lowest level of the oven and preheat to 500º. If you have a baking stone, set it on the rack.

In a very large bowl, toss together the apple slices, huckles, and lemon zest and juice. In a separate bowl, combine the sugar and vanilla bean seeds. Rub the seeds into the sugar to distribute evenly. Add the flour, salt and nutmeg and mix to combine. Add the sugar mixture to the apple mixture and toss to combine.

Turn the apples and their juices into the pie crust. Lay the second round of dough on top. Use a pair of scissors to trim the overhangs flush with the pan. Flute. (Or, if you have an inch or so of overhang, you can tuck the dough under itself and flute.)

Brush the top crust with the cream and sprinkle with the sugar. With the tip of a paring knife, mark the center of the pie, then cut 8 slits in the top.

Place the pie on a rimmed baking sheet and place in the oven, on the baking stone if you have one. Turn the oven down to 425º. Bake the pie for 20 minutes. Reduce the oven temp to 350º and bake for another 35-45 minutes, until the crust is deep golden and the juices bubble up vigorously, for a total baking time of 55-65 minutes.

Remove the pie to a cooling rack and let cool completely, at least 2 hours, at room temperature. The pie keeps at room temperature for a couple days; put it in the fridge after that. Serve with whipped cream, or warmed with ice cream.