| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | c | Fresh gooseberries -OR- |
| 2 | cn | (16-ounce) gooseberries |
| 2/3 | c | Sugar (up to 1) |
| 1/4 | c | All-purpose flour |
| 1 | ds | Salt |
| Pastry for double-crust pie | ||
| 1 | tb | Butter OR margarine |
INSTRUCTIONS
Stem and wash 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 more or until golden. Cool on a wire rack. Makes 8 servings. Note: If using canned gooseberries, reduce the all-purpose flour to 3 Tablespoons. Posted to EAT-L Digest 15 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 16, 1997
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