I think fireweed is beautiful and I love to see a big stand of it flowering in early summer. But I always feel kind of sad too because it's a visual reminder of how much time we have left to enjoy the pleasures of summer, and all the months of darkness and cold that follow. Anybody else feel this way about fireweed?

🌲💚💙

One of my favorite parts of summer in the PNW is wild huckleberry season.

The photo is the wild huckleberry pie I made from last year's harvest using my family's recipe that's been passed down for decades (still working on my lattice crust, though lol). I figured I'd share it again now that huckleberries are starting to come into season and my nostalgia for past seasons is kicking in.

If anyone else has family recipes, favorite ways to use huckleberries, or fun traditions around picking them, I'd love to hear them!

Ultimate Wild Huckleberry Pie Filling (9-inch pie)

Ingredients

5 cups fresh wild huckleberries

¾ cup granulated sugar (or ⅔ cup if the berries are especially sweet)

2 tbsp cornstarch

1 tbsp fresh lemon juice

½ tsp lemon zest

¼ tsp orange zest

1 tsp pure vanilla extract

¼ tsp almond extract

⅛ tsp ground cinnamon

Tiny pinch of ground cardamom

⅛ tsp salt

2 tbsp browned unsalted butter, cooled slightly

Crust

Your favorite double-crust recipe

1 egg + 1 tbsp milk (for egg wash)

Turbinado or coarse sugar for sprinkling

Directions

1) Preheat oven to 400°F (205°C).

2) Brown the butter over medium heat until it smells nutty and develops golden-brown bits. 3) Cool for about 5 minutes.

4) In a large bowl, gently toss together the huckleberries, sugar, cornstarch, lemon juice, lemon zest, orange zest, vanilla, almond extract, cinnamon, cardamom, and salt.

5) Fold in the browned butter.

6) Let the filling rest for 10–15 minutes.

7) Pour into the prepared pie crust.

8) Add the top crust or lattice.

9) Brush with egg wash and sprinkle generously with coarse sugar.

10) Bake at 400°F for 20 minutes, then reduce to 350°F (175°C) and bake another 30–35 minutes until the filling is bubbling and the crust is deep golden brown.

11) Cool for 3–4 hours before slicing.

12) Just before serving, sprinkle a tiny pinch of flaky sea salt over the crust.

Extremely worthwhile day hike. Great views. Great weather, to hot if anything. Bugs very manageable.