Gooseberry Pie

Pies

I have also used rhubarb recipes and substituted fresh goosberries for the rhubarb.

Ingredients

  • 4 cups fresh gooseberries or two 16 oz. cans gooseberries
  • 2/3 to 1 cup sugar
  • 1/4 cup all-purpose flour
  • dash of salt
  • 1 tablespoon butter or margarine

Directions

Stem and wash fresh gooseberries or drain canned berries. Combine sugar, flour, and salt. Add sugar mixture to berries; toss gently to coat fruit. Fill a pastry-lined 9-inch pie plate with berry mixture; dot with butter or margarine. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375 degree oven for 20 minutes. Remove foil; bake for 25 minutes longer or till golden. Cool on a wire rack. Makes 8 servings.

Note: If using canned gooseberries, reduce the all-purpose flour to 3 tablespoons.


380 calories per serving, 4 grams protein, 50 grams carbohydrates, 18 grams fat, 286 milligrams sodium, 151 milligrams potassium,

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Submitted 6/13/05.
Source: Better Homes & Gardens New CookBook (1982 edition)
Submitted By: Angie Jones
safikejones@yahoo.com
Gooseberry Pie