FWIW. Garden huckleberry is in the genus Solanum. Looks like a larger version of the Black Nightshade.Flowering and growth pattern very similar. Huckleberry in the south refers to a blueberry relative. Tastes like a blue berry but has lots of tiny seeds so that they have a gritty texture. There are plants called huckle berry in both the genus Vaccinium and Gaylussacia. The common name has a broad use and may be a different plant in different regions. For those interested, the south is native to another huckleberry look alike Sparkleberry/Farkelberry Vaccinium arboreum . http://www.augustaga.gov/1634/Sparkleberry Wonderberry/Sunberry is also a Solanum but a different species. It was supposedly hybridized by Luther Burbank in the early 1900's.We still see it listed as either Solanum retro flexum or Solanum x burbankii One of the parents was Solanum nigrum guineense The older synonym for Garden Huckleberry. http://www.extension.umn.edu/garden/yard-garden/fruit/garden-huckleberry/

I think tapioca makes a pie yukky...I use cornstarch for cherry pie but flour for apple and bl7ueberry...guess I just like the taste flour gives....or am in a habit!LOL! If you use either, mix it with a little of the sugar before sprinkling over the apples so it doesn't get in lumps. Depending on how juicy the apples...about 1 T cornstarch or 3 T flour. Linda c

Flour is a thickener when baked. For a lower fat and pure blueberry flavor... (though the above sounds delish) blueberries, set aside 1/2 cup fresh or frozen 3 tbsp tapioca juice of half lemon with some fine diced rind, yellow only 1, yup only 1, tbsp honey or maple syrup tsp of fresh thyme pinch of black pepper -let rest for a few hours or overnight in fridge in covered glass container Bake as above, add fresh berries the last 15 min of baking (my crust has butter so that is all the calories we can tolerate, lol)

I don't mind icy but I want it to be tender. Not like an ice cube hard. More fiber might help that. Maybe chia or flax soaked in a nut milk. I have lots of choices to test but have not had the time yet. I just started revisiting a vegan, gluten and dairy-free ice cream sandwich I made a few years ago. I've not tried tapioca. Commercial pops like fudgesicles use a few stabilizers like guar gum. Xanthan gum turns plain water into a thick jelly. Used in those shelf stable dressings. It is considered safe but not sure how it freezes. I'd prefer using chia pudding, or something healthy like a grain/bean or cauliflower rice in a blender. I should try the ginger turmeric apple lemon golden beet, etc I used all last summer in my iced tea. Oat or flax milk.