Gooseberry Pie Supreme
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
1 9 inch pie
- Serves:
- 6-8
ingredients
- 2 (9 inch) pie crusts, recipe for 2 crust pie (choose your favorite)
- 6 cups gooseberries, washed and tipped
- 1 teaspoon freshly grated lemon rind
- 1 teaspoon orange extract
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon freshly grated nutmeg (add another 1/4 tsp if you like nutmeg)
- 1 cup sugar (if you want a less tart pie add another 1/2 c. sugar)
- 3 tablespoons minute tapioca
- 2 tablespoons cold butter
directions
- Prepare your favorite 2 crust pie dough recipe. Cover and set aside.
- Gently crush 1 cup of the gooseberries with a potato masher. Fold the crushed and uncrushed berries together.
- Mix the sugar, tapioca, salt, cinnamon, nutmeg, orange extract, and grated lemon rind in with the gooseberries. Let stand for 10 minutes.
- While berries are standing, roll out the pie crusts. Place bottom crust in a 9 inch pie pan.
- Pour gooseberry mixture into bottom crust. Use a paring knife to flake the butter over the pie mixture; top with the remaining crust.
- Pinch and seal the pie. Vent with 3 slits in the middle of the pie shell.
- Bake at 425 for 10 minutes, then lower temperature to 350 and bake another 30-35 minutes.
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