Gooseberry Pie
Confession: I’ve never made this pie. I don’t even know where to get gooseberries. But I have very vivid memories of my grandma, Libbus, baking this pie and it will just always be a part of my cookbook collection. I definitely will make it one day soon. I remember Libbus buying a big tub of gooseberries. And us destemming the little green berries. She would then make a big mixture of basically gooseberries and sugar and dump it into a double crust. Then somehow…magically…the heat turns the sugary-green gooseberries into a warm gooey PINK pie that is to die for. Yeah…I need to find some damn gooseberries.
Serving Size: 10-inch pie & 6-inch pie
Gooseberry Pie
A sweet, fruity pie.
Ingredients
- 1 quart gooseberries (with stems & tails)
- 4 cups sugar
- 12 heaping teaspoons cornstarch
- 2 cups water
- Uncooked double pie crust
- Butter
- Sugar, for pie crust
Instructions
- Wash berries in colander. Set aside.
- Combine sugar and cornstarch with Foley food fork, or sift the two together.
- Combine sugar mixture with the water in a 4-quart boiler. Bring to boil slowly.
- Increase heat and boil 5 minutes.
- Add gooseberries and boil 5 minutes more. Remove from heat and let cool.
- Pour into uncooked double pie crust.
- Spread melted butter over top of pie after punching holes with table fork in top crust.
- Sprinkle sugar over melted butter.
- Bake at 400°F for 10 minutes. Then lower heat and bake 30-40 more minutes. Makes one 10 inch and one 6 inch pie.
Notes
What is a Foley food fork? I have no idea. Google it.