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Here’s another version of huckleberry pie, grandma-style. It comes from Iowa where Diane Mortensen, writes “Georgia’s Kitchen” for the Oskaloosa News. She offered the Wild Huckleberry Association this recipe she learned from her mother, Georgia Diehm:

Crust

Make your preferred pastry for a 9-inch pie pan.

Filling

- 4 cups fresh or frozen huckleberries (or 3 cups berries and 1 cup grated apple)
- 2 Tbs. tapioca
- 1 cup sugar (may add 1/4 cup more if too tart)
- 1/4 tsp. salt

Preheat oven to 375 degrees.

Combine fruit, tapioca, sugar and salt and let stand about 15 minutes.

Line a 9-inch pie pan with 1/8-inch-thick rolled pastry. Fill with berry mixture. Top with remaining crust, cutting several slits to permit steam to escape.

Bake for about 1 hour or until nicely browned.

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