Canned Gooseberry Pie

photo by Amy H.
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
1 9-inch pie
- Serves:
- 8
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
- Preheat oven to 425 degrees F.
- Drain gooseberries & reserve the syrup from the can.
- In a saucepan, mix sugar, cornstarch & salt, then add the reserved syrup & cook over medium heat 5 to 6 minutes or until thickened.
- Remove from heat & add butter, gooseberries & cinnamon (if using), stirring until butter is melted.
- Line the bottom of a 9-inch pie plate with prepared pastry & pour the heated berry filling into it.
- 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.
- 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.
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