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Gooseberry Pie

by Lisa
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From Elsah Landing Restaurant Cookbook, with additions by Jennie Cox

Pastry for a 2 crust (9-inch) pie, divided
4 cups gooseberries, washed and stemmed
1 1/4 cups sugar
3 tablespoons quick-cooking tapioca
1/8 teaspoon salt
2 teaspoons cornstarch
1/4 teaspoon nutmeg*
1 tablespoon butter
1/2-1 teaspoon sugar (for top crust)
1/2-1 teaspoon half and half
* Original recipe doesn’t call for this, but I add it to enhance the taste.

Preheat oven to 450°F.  Roll out 1/2 of the pastry dough to form 9-inch pie shell.

Mix gooseberries with 1 1/4 cups sugar, tapioca, salt, nutmeg, cornstarch in large bowl.  Turn into  prepared pie shell.

Dot filling with butter.  Roll out remaining dough to form top crust. Place over filling.  Moisten, seal and flute edges.  Spread half and half over top crust.  Sprinkle the 1/2-1 teaspoon sugar  over crust. 

Cut slits in crust in several places.  Bake at 450 degrees for 10 minutes.  Reduce temperature to 350 degrees and bake for an additional 30 minutes, or until top crust is lightly browned.

  

 

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