For those of you that don't know, Gooseberries are famously tart. I LURVE me some tart berries. We paired it with a graham cracker crust this time and ohhhhhhhhh. Just... ohhhhh. I think I had a pie-gasm while I was eating it. Seriously, you guys need to find you some Gooseberries and make a pie.
This isn't the pie I made but it's a picture that looks the most similar. Just imagine it with a graham cracker base and no top crust.
Drooling yet? I know I am. I'm resisting the urge to go up there and eat the whole damn thing.
Here's the original recipe. Since we're at mile high we added another 1.5 tablespoons of corn starch and a teaspoon of flour. (We did this last year using the original recipe and the filling never thickened... it was basically soup in a pie crust. Still tasted good, but very soupy.)
2 cans OregoN Gooseberries
1/2 to 1 cup sugar (more or less to taste)
2 to 3 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter or margarine
Pastry for double crust 9-inch pie
Preheat oven to 400 F. Drain syrup from gooseberries, reserving 1/2 cup of the syrup. Combine the sugar, cornstarch, and salt. Mix the reserved syrup into the dry ingredients and cook until thickened. Remove from heat. Gently stir in gooseberries.
Pour into pastry-lined pie pan and dot with butter or margarine. Adjust top crust, seal, and vent. Bake for 30 minutes or until crust is brown.
You may choose to add 1/4 teaspoon cinnamon, nutmeg, or mace for extra flavor.
Well? Go on! Go make a pie already and celebrate with me.