HUCKLEBERRY PEACH PIE RECIPES

Steps:

• Prepare the dough and lattice strips. Heat the oven to 400 degrees F. Roll out one of the disks of dough on a lightly floured surface to 1/8-inch thickness, transfer to a 9-inch pie pan and trim, leaving 1/2-inch overhang. Set aside and keep chilled. Roll the remaining disk of dough to 1/8-inch thickness and about 13 inches in length. Cut 10 one-inch strips using a pizza wheel or fluted pastry cutter. Lay strips on a parchment paper-lined baking sheet, cover with plastic wrap, and chill until ready to use. Make the pie. Toss the peaches, huckleberries, sugar, flour, and cinnamon together in a large bowl. Pour the filling into the prepared pie pan. Lay 5 of the dough strips lengthwise over the pie. Gently bend back every other strip and slide one of the remaining 5 strips down crosswise (and beneath the bent strips) to the end of the pie. Flip the lengthwise strips back to lay flat and bend the alternate lengthwise strips back. Slide another remaining strip down crosswise, placing it about 1 inch above the previous. Flip the lengthwise strips back, and repeat the process until all of the crosswise strips are placed. Trim the strip ends, leaving a 1/2-inch overhang. Fold the bottom crust over the lattice strips and crimp together. Chill for 10 minutes. Bake until fruit is bubbling and crust is golden brown -- 50 to 55 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• If you're using frozen fruit, thaw and drain it before proceeding. Combine fruit in an ungreased 2-quart casserole dish. Mix the cornstarch and 2/3 cup sugar, and toss with fruit mixture. Dot with 2 tablespoons butter and set aside.
• Sift the flour, baking powder, sugar, and salt into a bowl. Stir in the oats, lemon zest, and cinnamon. Cut in 1/4 cup butter until it's the size of small peas. Stir in milk to form a stiff batter. Spoon dollops of cobbler batter over the fruit in the casserole dish; the batter may not entirely cover the fruit.
• Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes. Allow to cool about 15 minutes. Serve warm.