My favorite summertime pie, full of juicy fresh-picked GreenBluff orchard peaches and wild huckleberries from Mount Spokane.
Ingredients
- 2 Discs Grandma’s Pie Dough (You can find my recipe here)
- 5 cups peaches, sliced (about 5 medium peaches)
- 1/2 cup huckleberries
- 3/4 cups granulated sugar
- 4 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
Directions
| 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. | |
Notes:
You can find my recipe for Grandma’s Pie Dough here.
I highly recommend using only fresh, tree-ripened peaches as they are the most tasty and flavorful.
Huckleberries are sometimes compared to blueberries, mostly because of their similar appearance but are more tart, flavorful, and honestly, much tastier. If you’re substituting blueberries here, I recommend using a variety from a farm or farmer’s market for the best flavor. Blueberries from the store tend to be much too bland, in my opinion.
If lattice crust is too intimidating, feel free to use a full top crust or use a small cookie cutter to cut out lots of shapes for a variation on the lattice.
IT'S ME, SERENA!
I bounced through the first years of my life in a hippie gypsy wagon, hand-built by my father, wandering the back roads of the U.S., Canada and Mexico. My family eventually settled into a tiny cabin in the woods on property that was once inhabited by Native American Indians.
I spent my childhood days searching for arrowheads, teaching myself to sew on a treadle sewing machine and to bake in a wood-burning stove, with no running water, refrigeration, or electricity in our home. My family lived frugally and early on, inspired by my parent’s thriftiness and style, I gained a knack for thrifty creativity and turning ordinary objects into something useful. And I dreamed of the home I would create for my own family someday.
Now I’m married to my husband, Colin, and our children are all grown. After 24 years of producing The Farm Chicks Vintage & Handmade Fair, I'm spending time visiting other markets around the world. You can watch episodes of Serena Goes to Market here.
I share more about my life story from time to time, here on my blog. You can also find me on Instagram, and Facebook.
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THE FARM CHICKS
P.O. BOX 9866
SPOKANE, WA 99209
COPYRIGHT 2026
THE FARM CHICKS
P.O. BOX 9866
SPOKANE, WA 99209
I made this recipe a couple of years ago and it was fantastic!
We pick a couple gallons of hucks every summer so I’m wondering if I can simply substitute additional berries for some of the peach, without making any other changes.
I’d like to increase the huckleberry to peach ratio. If I go to 1.5 cups of hucks and cut back a cup of peaches, do you think I need to make any other changes to the recipe?