For this great flavor combination, use Ontario Gooseberries and new apples such as Ontario Melba, Transparent or Early Macs. For a nicely browned bottom crust, bake your pie below the centre of the oven. Place pie plate on a pizza pan or baking sheet to catch any overflow. Be sure to thoroughly preheat oven.
Preparation Time:
Cooking Time:
Servings: 8
Ingredients
- 4 cups (1 L) green Ontario Gooseberries
- 2 cups (500 mL) thinly sliced and peeled Ontario New Apples
- 1 cup (250 mL) granulated sugar
- ¼ cup (50 ml) all-purpose flour
- Pinch salt
- Pastry for 9 in. (23 cm) double-crust pie
- 1 tbsp (15 mL) butter
- Milk
Instructions
Top and tail gooseberries; combine with applies in large bowl. Reserve about 1 tsp (5 mL) sugar; combine remaining sugar with flour and salt. Mix well with fruit; set aside.
On lightly floured board, roll out just over half the pastry. Without stretching it, fit into 9 inch (23 cm) pie plate. Spoon in gooseberry mixture and accumulated juices. Dot with butter. Roll out remaining pastry. Moisten rim of bottom shell with water. Cover with top pastry. Trim edges, allowing ½ inch (1 cm) overhang. Tuck edges under and crimp to seal.
Brush top with milk, avoiding crimped edges. Sprinkle with reserved sugar. Bake in 425°F (22°C) oven for 15 minutes. Reduce heat to 375°F (190°C) and bake for 45 to 15 minutes longer or until crust is golden brown and filling is bubbly.
Nutritional information
- Protein: 3.0 grams
- Fat: 14.5 grams
- Carbohydrates: 58.0 grams
- Calories: 375
In season