| I can't get huckleberries here but blueberries work well. Try adding a little cinnamon to the flour when you make your pie crust, too for any apple pie: APPLE HUCKLEBERRY(or blueberry)PIE WITH FRENCH CRUMB TOPPING Pastry for 9" pie crust Filling:
5 cups pared & thinly sliced tart apples
1 cup huckleberries or blueberries
3/4 cup sugar
1/4 cup flour
1/2 tsp grated nutmeg
1/2 tsp cinnamon Topping:
1 stick firm butter
1 cup flour
1/2 cup packed brown sugar Preheat oven to 375°. Fit the pastry into a 9" pie plate & flute the edges. Combine the filling ingredients & spoon into the pie shell. To make the topping, cut the butter into the flour with a pastry blender until crumbly. Toss with the brown sugar. Sprinkle the topping over the pie filling. Bake 50 minutes. Cover w/aluminum foil the last 10 minutes if the top browns too quickly.~~ From Gold'n Delicious. SPECIAL APPLE PIE
Pastry for a 10" pie Filling:
1 2/3 cups sour cream
3/4 cup sugar
1/3 cup flour
1 egg
2 tsp vanilla
1/4 tsp salt
8 McIntosh apples, peeled, cored & sliced Topping:
1 cup chopped walnuts
1/2 cup flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 TBL cinnamon
Pinch of salt
1/4 cup butter, softened slightly Beat the sour cream, sugar, flour, egg, vanilla & salt. Stir in the apples & pour into the prepared crust. Bake in a preheated 450° oven for 10 minutes, reduce the temperature to 350° & continue baking until the filling is slightly puffed & golden brown, about 45 minutes.
For the topping: Combine the walnuts, flour, granulated sugar, brown sugar, cinnamon & salt in a small bowl. Cut in the butter until the mixture is crumbly. Sprinkle over the pie. Bake 15 minutes more.~~ | 
