Temperature: 350° F

Ingredients

Instructions

For the crust:
In a large bowl, combine 3 C All Purpose Flour with 1 t salt. Cut 1/2 C cold unsalted butter into this mixture and blend with a hand-held pastry blender until pea-sized pieces form. Add 1 T ice cold water at a time (up to 5-6 T) until dough holds together in a ball. Divide into 4 equal parts and roll out 1 part on a board using flour so the crust does not stick. Place in bottom of Emile Henry 9" ceramic pie dish. Trim edges to sides. Roll 1 part dough for the pie top, saving the other 2 crusts for future baking (best if frozen).
For filling:
Peel and slice 6 organic Granny Smith apples into thin slices and place in large bowl. Add 1 C sugar and 3 T brown sugar and mix well. Add 1 heaping t cinnamon and 5 T flour to mixture until apples are well coated. Finally, add 1 C huckleberries (I use frozen berries from my Dad's ranch in Oregon) and mix well.
Building the pie:
Fill pie with mixture making sure the berry/apple ratio is evenly presented on top. Return to the second crust and use a pastry edger to cut crust into strips for the lattice. Lay lattice strips in an interlocking pattern on top of the pie and trim to the edge. Brush pie top with cream, and sprinkle with sugar.
Bake at 400 degrees F for 15 minutes and then turn down oven to 350 degrees and bake for one hour or until thick bubbling liquid emerges from the pie.