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Gooseberry Pie with Double Crust Recipe

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This recipe for Gooseberry Pie with Double Crust, by , is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juanita Yoswig
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
For filling:
5 c. gooseberries
2 c. sugar
1/3 c. tapioca
2 tsp. cinnamon
3 T oleo

For crust:
2 c. flour
3/4 c. Crisco
1/2 tsp. salt
1/2 tsp. baking powder
6 T. cold water

Directions:
Directions:
Use a fork to mix the crust ingredients. Start by mixing the dry ingredients. Cut in Crisco and cold oleo until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Divide in two, and roll out for bottom and top crusts or wrap in plastic and refrigerate until you're ready to use.

Mix together the gooseberries, sugar, tapioca and cinnamon. Pour into the pie crust and dot with the oleo. Add the dough for the top crust, seal by crimping edges, and add a few slits in the top.

Bake at 425 for 15 minutes then turn down to 350 for another 50 to 60 minutes until juice begins to bubble.

Number Of Servings:
Number Of Servings:
1 pie
Personal Notes:
Personal Notes:
Note from Juanita: I use a pastry fork to mix my pie crust. They say the less you use your hands in making pie the better it will be.

 

 

 

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