Goosecherry Pie

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  • 20|min prep time
  • 2|hr|55|min total time
  • 9 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 Remove foil; bake 20 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.

Notes

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Nutrition Information

Recipe Step Photos

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