by Heather Harris Brady
I’ve been on something of a pie binge lately, between the fresh fruit on the shelves and the great pie place we passed while in the UP (twice). When we walked into the Three Seasons Cafe outside Manistique I told the DH, “Save room for pie, these ladies look like they know pie.” He said they would probably take that as a compliment, which I would hope, because it’s some of the highest words of praise I know. Where I come from, if you have a hand with a pie you have immortality.
When my first container of gooseberries came my way recently I was pretty excited.
They were really tart, and I decided to turn them into a pie for no better reason than it sounded like something from a Beatrix Potter story – gooseberry, gooseberry, gooseberry PIE! I combined them with raspberries and streusel, then turned it into a crust. You could totally skip the crust though, and make it up as a crumble/crisp instead. In retrospect I think some diced dryish apples would be a good addition, to help soak up all the ample juice.
Gooseberry-Raspberry Pie, Makes one 9″ deep dish pie
- 2 c. fresh gooseberries
- 2 pts. fresh raspberries
- 2 c. sugar
- 3 T. quick-cooking tapioca
- 2 T. cornstarch
- One recipe pie crust (under Basics page, above)
- One recipe streusel (under Basics page, above)
Slice a handful of the gooseberries in half and combine all the fruit. Toss it with the sugar, tapioca and cornstarch. Preheat the oven to 375.
Line a pie pan with the crust and fill it with the fruit.
Mix up the streusel and cover the fruit. Put the pie in the oven to bake for 40 minutes.
If the streusel browns too fast, move the pie to the bottom rack and turn the heat down to 350. When the juice is bubbling around the edges take it out.
While I first served this pie warm I thought it was actually better after it got cold. So it’s up to you. The filling will continue to thicken in the refrigerator. Serve with a scoop of vanilla ice cream.
One year ago: Moroccan Style Semolina Flatbread