Goosecherry Pie

Tart cherries and gooseberries are spiced with a dash of woodsy nutmeg in this 1st-place state fair pie winner.

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Servings 8

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State Fair Pie Competition 2009

Beverly Emswiler

Lincoln, Nebraska

ingredients 9
Prep Time 20 min
Total Time 2 hr 55 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/2: cup granulated sugar

1/2: cup packed brown sugar

4: tablespoons cornstarch

1/8: teaspoon salt

1/8: teaspoon nutmeg

2: cans (15 oz each) gooseberries, drained and 1/2 cup syrup reserved

1: can (14.5 oz) tart red cherries, drained

1: tablespoon cold butter, cut into small pieces

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Directions

1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In 2-quart saucepan, mix sugars, cornstarch, salt and nutmeg; stir in reserved gooseberry syrup. Cook over medium heat, stirring constantly, 6 to 7 minutes or until thickened. Stir in gooseberries and cherries.
2 Pour into crust-lined plate; dot with butter. Top with second crust and flute; cut slits in several places. Cover crust edge with strips of foil to prevent excessive browning; bake 15 minutes.
3 Remove foil; bake 20 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.

EXPERT TIPS

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Expert Tips

Beverly Emswiler of Lincoln, Nebraska, took 1st place with this recipe at the Pillsbury Refrigerated Pie Baking Championship, 2009 Nebraska State Fair.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 340mg; 340%;
Total Carbohydrate: 72g; 72%
(Dietary Fiber 2g 2% Sugars 41g 41% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 8%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;