| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
Pastry for double crust |
| 1/2 |
c |
Crisp rice cereal, approx |
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Flour |
| 2 |
tb |
Cornstarch |
| 1 |
ds |
Salt |
| 1/4 |
ts |
Cinnamon |
| 4 |
c |
Gooseberries, fresh, frozen or canned |
| 1 |
tb |
Butter or oleo |
|
|
Milk and sugar |
INSTRUCTIONS
Prepare your favorite pastry recipe. Line a pie pan with 1/2 of pastry and
place a thin layer of cereal over pastry--this helps prevent the bottom
crust from getting soggy. Combine sugar, flour, cornstarch, salt and
cinnamon. Stir in berries. Dot with butter. Cover with top crust and seal
edges. Spread milk on top with a pastry brush and sprinkle with sugar. Bake
at 425 degrees for 15 minutes. Lower oven to 350 degrees and bake 30
minutes longer until golden brown.
Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #541 by Gerald
Edgerton <jerrye@wizard.com> on Mar 25, 1997
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