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.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Line a 9-inch pie plate with 1 rolled-out crust, then sprinkle the cereal in the crust in an even layer. (This will keep the bottom crust from getting soggy.)
Step 2
Put the sugar, flour, cornstarch, salt, and cinnamon in a bowl and stir to combine. Drain the berries if using canned, then stir the berries into the sugar mixture. Spread the filling evenly in the crust, then scatter the butter over the top.
Step 3
Brush the rim of the crust with the egg wash, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top crust with egg wash and sprinkle with a bit of sugar.
Step 4
Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 30 minutes, until golden brown. Cool on a wire rack for 1 to 2 hours before slicing. Serve at room temperature.
