Canned Gooseberry Pie

There are pie recipes on Zaar which use fresh gooseberries, but since I don't have access to those great tasting berries when they're in season, I rely on the canned kind, thanks to Orergon Fruit Products Co! This recipe was found on that company's website, www.oregonfruits.com! Preparation time does not include the time needed if preparing your own pastry for the double crust.

• Ready In: 55 mins
• Serves: 8
• Yields: 1 9-inch pie

Ingredients

• 1  cup granulated sugar
• 3  tablespoons cornstarch
• 1⁄8 teaspoon salt
• 2 (15 ounce) cans gooseberries (in light syrup)
• 1  tablespoon unsalted butter
• 1⁄4 teaspoon ground cinnamon (optional)
•  pastry for a double-crust 9-inch pie

Directions

1. Preheat oven to 425 degrees F.
2. Drain gooseberries & reserve the syrup from the can.
3. In a saucepan, mix sugar, cornstarch & salt, then add the reserved syrup & cook over medium heat 5 to 6 minutes or until thickened.
4. Remove from heat & add butter, gooseberries & cinnamon (if using), stirring until butter is melted.
5. Line the bottom of a 9-inch pie plate with prepared pastry & pour the heated berry filling into it.
6. Add the top crust or cut pastry for a lattice top, then seal edges securely. If the entire top is covered by the pastry, cut several vents into it.
7. Bake at 425 degrees for 15 minutes, then lower the oven temperature to 350 degrees & bake another 20 to 30 minutes, or until golden brown.