Huckleberry Sour Cream Pie


Laura Martin, author of Green Market Baking Book (Sterling, 2011), says this recipe can also be made with blueberries or blackberries.

1 cup sour cream
2 tablespoons flour
1/2 cup maple syrup
1/4 cup brown rice syrup
1 egg, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups berries
1 graham cracker crust or single pastry crust in a 9-inch pie pan

3 tablespoons flour
3 tablespoons rolled oats
3 tablespoons honey
3 tablespoons butter, room temperature
1 teaspoon cinnamon
3 tablespoons chopped pecans

1. Preheat the oven to 350°F. In a mixing bowl, beat together the sour cream, flour, maple syrup, rice syrup, egg, vanilla extract, and salt until smooth. Fold in the washed berries. Pour the mixture into the pie crust and bake for 25 minutes.

2. While the pie is baking, mix together all the topping ingredients until the mixture resembles coarse crumbs (clumps are okay). Sprinkle the topping over the pie. Bake an additional 15 to 35 minutes, until the pie is set. Watch the crust—you may need to cover the edges with strips of aluminum foil to prevent them from burning.

3. Cool the pie to room temperature, then chill for several hours before serving.