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Ingredients
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3 cups fresh gooseberries
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2 cups white sugar, or to taste
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3 tablespoons quick-cooking tapioca
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½ teaspoon salt
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1 (14.1 ounce) package double-crust pie pastry, thawed
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2 tablespoons milk
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1 ½ tablespoons white sugar
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
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Stem and rinse gooseberries.
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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.
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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.
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Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.
Nutrition Facts (per serving)
474 | Calories |
16g | Fat |
82g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 474 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 4g | 20% |
Cholesterol 0mg | 0% |
Sodium 365mg | 16% |
Total Carbohydrate 82g | 30% |
Dietary Fiber 4g | 15% |
Protein 4g | 7% |
Vitamin C 16mg | 17% |
Calcium 24mg | 2% |
Iron 2mg | 8% |
Potassium 148mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.