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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Steps
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.
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