Make this Gooseberry Pie for your pie stand, and soon you’ll be getting requests for it all the time. It’s not many people’s favorite, but it’s worth trying. This pie has roots deeply based in nostalgia. This is in all probability your grandmother’s pie. Good luck finding those gooseberries. They grow wild in some places, but they’re so small that it takes a while to pick enough for a pie—and then you have to de-stem them too. However, keep an open mind! This could become your new favorite.
- 5 cups gooseberries,
- 11⁄2 cups sugar,
- 1⁄2 tsp salt,
- 2 tbsp tapioca,
- 2 tbsp cornstarch,
- 1 tsp cinnamon (optional),
- 1 tbsp butter, to pat on top of filling,
- 1 whisked egg, to brush on top crust.
- Make the Basic Pie Dough for a double-crust pie.
- Make the Filling: Rinse the gooseberries and remove stems. In a saucepan, combine the berries, sugar, and salt, and cook over medium heat, stirring until the sugar has dissolved and the berries plump up so much they burst. Add the tapioca, cornstarch, and cinnamon, if using, and cook until thickened, about 5 minutes, stirring frequently. Allow to cool a little. Pour the berry mixture into the bottom crust. Dot butter on top, then cover with the top crust. Trim, roll, and crimp the edges, brush with the whisked egg, and make vent holes on top.
- Bake at 425 degrees for 20 minutes to set and brown the crust, then reduce the temperature to 375 degrees and continue baking for 20–30 minutes, until the filling bubbles.