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Recipe: Gooseberry Pie
Similar Categories: Gooseberry, Pie
4 cups fresh gooseberries or two 16-ounce cans gooseberries
2/3 to 1 cup sugar
1/4 cup all-purpose flour
Dash salt
Pastry for Double-Crust Pie
1 tablespoon butter or margarine
Oven 375 degrees
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 degrees oven for 20 minutes. Remove foil; bake for 25
minutes more or till golden. Cool on a wire rack. Makes 8 servings.
Note: If using canned gooseberries, reduce the all-purpose flour to 3
tablespoons.
2/3 to 1 cup sugar
1/4 cup all-purpose flour
Dash salt
Pastry for Double-Crust Pie
1 tablespoon butter or margarine
Oven 375 degrees
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 degrees oven for 20 minutes. Remove foil; bake for 25
minutes more or till golden. Cool on a wire rack. Makes 8 servings.
Note: If using canned gooseberries, reduce the all-purpose flour to 3
tablespoons.
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