Goose Up Your Pie!

Fresh Gooseberry Pie

Old-time favorite with as big-time popularity as in pioneer days.

3 cups fresh gooseberries

1 ½ cups sugar

3 tablespoons tapioca

1/8 teaspoon salt

2 tablespoons butter or margarine

Almond Pastry (see below) for 2-crust pie

Pie Filling

• Stem and tail gooseberries.
• Crush ¾ cups of gooseberries and add to sugar, tapioca and salt. Stir in remainder of berries. Cook and stir until mixture thickens.
• Turn into pastry-lined 9 inch pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. Brush with milk.
• Bake in hot oven (425 degrees) for 35-45 minutes or until crust is golden. Serve slightly warm.

Almond Pastry

• Before adding water to blended flour and shortening in making pastry for a 2-crust pie, add 1 teaspoon almond extract. Also good for peach and cherry pies.
• Pre-made pie crust may be used but be sure to use one with a top crust.

From “Farm Journal’s Complete Pie Cookbook”, 1965.

Comments

[Tana]

Hey, welcome back!