Gooseberry Pie

Makes one 9-inch pie

Whatcha Need

• 3 cups fresh gooseberries
• 1-3/4 cups granulated sugar (more or less depending on your taste)
• 3 Tablespoons quick-cooking tapioca
• 1/2 teaspoon kosher salt
• 1 package (14 ounce) frozen double-crust pie dough, thawed
• 2 Tablespoons milk (for brushing the top of the pie)
• 1 Tablespoon raw sugar (for sprinkling top of the pie)

Whatcha Do

1. Preheat oven to 350℉. Place one rack in the middle position and the second on the bottom. Line a rimmed baking sheet with aluminum foil and place on bottom rack to catch any overflow of juices.
2. Prepare a 9-inch pie pan with one sheet of the pastry dough.
3. Stem and wash gooseberries.
4. In a medium saucepan, crush 1/2 cup of the berries. Add sugar, tapioca, and salt, and stir until combined. Turn heat to medium and cook, stirring constantly, until mixture comes to a boil. Cook for 2 minutes, then remove from the heat. Stir in the remaining 2-1/2 cups of whole berries.
5. Pour in the fruit filling, then cover with the second sheet of pastry dough. Cut six slits to allow steam to escape. Brush top with milk and sprinkle with the tablespoon of raw sugar.
6. Bake on the middle rack of the preheated oven until crust is golden brown and the filling is bubbling, 35-45 minutes.
7. Remove from oven and cool for 20 minutes before slicing. Add a dollop of whipped cream or ice cream and enjoy.

Note:

Feel free to adjust the amount of sugar you use depending on how sweet your gooseberries are.