Type what you have

Ingredients

• ✓ gooseberry
• pastry
• white sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C.)
2. 2 Roll out 1 crust on a floured work surface to fit a 9-inch pie plate; place into the pie plate. Roll out remaining crust and set aside.
3. 3 Mix together sugar and flour in a medium bowl until well combined.
4. 4 Place 2 cups gooseberries in the prepared pie plate and sprinkle with 1/2 of the sugar-flour mixture. Top with remaining 2 cups gooseberries, then sprinkle with remaining sugar-flour mixture. Dot with butter. Cover with top crust; seal and flute the edges. Cut a few slits in the top to allow steam to escape.
5. 5 Bake in the preheated oven until golden brown, 35 to 40 minutes. Cover the edges of pie with aluminum foil if over-browning occurs; remove the foil for the final 15 minutes of baking. Cool completely on a wire rack before slicing.

By Edi

Ingredients

• ✓ gooseberry
• white sugar
• tapioca
• salt
• pie pastry
• milk
• white sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
2. 2 Stem and rinse gooseberries.
3. 3 Crush 1/2 cup berries in the bottom of a saucepan. Mix 2 cups sugar, tapioca, and salt together in a small bowl; pour over crushed berries and mix until combined. Turn the heat to medium; cook and stir until mixture boils. Cook for 2 more minutes. Remove from the heat and stir in remaining whole berries.
4. 4 Press one pastry into a 9-inch pie pan. Pour in fruit filling, then cover with top pastry; cut slits to allow steam to escape. Brush top pastry with milk and sprinkle with 1 1/2 tabelspoons sugar.
5. 5 Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

By Bob Cody

Ingredients

• ✓ gooseberry
• pie dough
• apple
• honey
• rhubarb
• cranberry sauce
• all-purpose flour
• almond extract
• butter
• milk
• white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie pan with 1 pie crust.
2. 2 Stir apple, gooseberries, honey, rhubarb, cranberry sauce, flour, and almond extract together in a bowl. Add to the empty pie shell. Dot with butter and cover with remaining pie crust. Cut slits in the top, brush with milk, and sprinkle with sugar.
3. 3 Bake in the preheated oven until bubbling and brown, 40 to 45 minutes. Cover the pie with foil during the last 10 minutes of baking time if it becomes too brown.

By Larkin Powell

Ingredients

• ✓ gooseberry
• sugar
• pastry
• all-purpose flour
• salt
• sour cream
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine gooseberries and sugar in a medium bowl. Set aside for 15 minutes. Press 1 pie crust into bottom and up sides of a 9-inch pie plate.
3. 3 Stir flour and salt together in a separate bowl; add sour cream, eggs, and vanilla extract. Stir in gooseberry mixture until well combined; spoon filling into pie crust. Place remaining 1 crust over top. Crimp edges to seal; cut some decorative ventilation slits into top crust.
4. 4 Bake in the preheated oven for 55 minutes. Cool to room temperature; refrigerate until ready to serve.

By VB

Ingredients

• ✓ gooseberry
• white sugar
• liquid pectin

Instructions

1. 1 Remove blossom and stem ends from gooseberries. Force berries through a food mill. Measure 4 cups of berry mash into a large pot. Stir in sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin. Skim off any foam with a large metal spoon.
2. 2 Sterilize jars and lids in boiling water for at least 10 minutes. Alternate skimming the foam and stirring the berry mixture while letting it cool slightly, about 5 minutes. Ladle into hot, sterile jars, leaving 1/4 inch headspace.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By SWIZZLESTICKS