Ingredients
8
8 servings
- •3 cups fresh gooseberries
- •2 cups white sugar
- •3 tablespoons quick-cooking tapioca
- •0.5 teaspoon salt
- •1 (14.1 ounce) package double-crust pie pastry, thawed
- •2 tablespoons milk
- •1.5 tablespoons white sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
- Stem and rinse gooseberries.
- 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.
- 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.
- Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.
Nutritional Facts
Per 8 servings
- Calories: 474
- Carbohydrate: 82g
- Fat: 16g
- Fiber: 4g
- Protein: 4g
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