Gooseberry Pie

Name: Gooseberry Pie
Yield: makes one 9-inch pie
Ingredients: 1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19); 1/4 cup crisp rice cereal; 3/4 cup sugar, plus additional for sprinkling; 2 tablespoons all-purpose flour; 1 tablespoon cornstarch; Pinch of salt; 1/8 teaspoon ground cinnamon; 2 cups gooseberries, fresh, frozen, or canned; 1 tablespoon cold unsalted butter, cut into bits; 1 egg beaten with 1 tablespoon milk, for egg wash

January 24, 2012

This pie recipe is shared by Susan Simmons, a baker at Mrs. Rowe’s Catering. Although most people consider the gooseberry to be a British fruit, it also flourishes in the eastern United States. The flavor of this pie is a wonderful balance of tart and sweet, with the perfect touch of cinnamon. This pie comes out flat, not mounded, but packs a powerful flavor. Serve with a scoop of vanilla ice cream for a delicious play of texture.

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