Tuesday, April 20, 2010

Gooseberry Pie

Walt made a shared favorite of ours today, gooseberry pie. If you've never tried gooseberries, they're very tart, almost lemony. This is just the recipe off the can of Oregon gooseberries, but it's a good one!


1 cup sugar

3 Tbl cornstarch

tsp salt

2 cans gooseberries, drained w/ 1 cup syrup reserved

1 Tbl butter

Pastry for 9-inch double crust

In a saucepan, stir together the reserved gooseberry syrup, cornstarch, salt and half of the sugar. Cook over medium heat, stirring, until thickened. Remove from heat. Gently stir in the remaining sugar, butter and the drained gooseberries. Pour into pastry lined pie plate.

Add top crust or lattice top, then seal edges securely

Bake 15 minutes at 425°; finish backing at 350 for 20 to 30 minutes or until golden brown.

Because I'm a mild diabetic, Walt cut the sugar in half and used half artificial sweetner for me, to keep the sugar down. Even so, I usually cut a small piece.

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