Keeping in mind, we live in a humble cabin with a very small interior, and having relocated a year ago, I do what I can to get by. I have been blessed with that gift and I am so grateful to have it.
Wanting to make my sons something delicious, I sauteed some apples and ginger and got to thinking about where to go from there.
Grabbing my only cake pan (square) I unrolled a pie crust I had, added the sauteed apples, a peach that needed to be eaten, huckleberries from wild gathering this summer, and mahonia berries I had just harvested on a walk with a friend.
Mahonia berries (oregon grape root berries) are an interesting flavor. I absolutely love them and ate handfuls on our walk. This was the first time I had ever cooked with the sour berries.
To the family delight, we were blessed with something healthy, wild, and delicious.
I poured a small amount of brown rice syrup over the fruit, added pats of butter also, placed a top layer of crust over all of it, pinching the sides together, placed more pats of butter on top of the crust, and cut a few holes to allow the steam to escape.
I continued about my chores, so not sure how long it took to finish cooking. I would assume the same as a pie. I did cover with foil half way through cooking to ensure the crust did not burn. The last few minutes of cooking I sprinkled a wee bit of sugar and coconut on top.
We devoured this within a day.
Sharing with you so that you too can get creative with your wild fruits. Feel free to share what you love to make with them.