Gooseberry Pie
- 1 quart green gooseberries (about 1 1/3 pounds)
- 1 cup plus 1 teaspoon sugar
- 3 tablespoons quick-cooking tapioca
- 2 tablespoons unsalted butter
- Hot-Water Pastry Dough
- Pull off tops and tails of gooseberries and halve berries lengthwise.
- In a 10-inch heavy skillet cook berries and 1 cup sugar over moderate heat, stirring, until sugar is dissolved and mixture is translucent, about 5 minutes.
- Stir in tapioca and simmer, stirring occasionally, 5 minutes.
- Stir in 1 tablespoon butter and cool completely.
- Preheat oven to 400F.
- On a floured surface with a floured rolling pin roll out larger piece of dough into a 12-inch round (about 1/8 inch thick).
- Fit round into a 9-inch (1-quart) glass pie plate.
- Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a fluted pastry wheel or sharp knife cut into 1-inch-wide strips.
- Fill shell with cooled filling and brush edge of shell lightly with water.
- Arrange about 6 pastry strips, parallel to each other and about 1/2 inch apart, over filling, pressing ends of strips to edge of shell to seal.
- (Reserve remaining pastry for another use.)
- Trim edge of pastry and crimp decoratively.
- Melt remaining tablespoon butter and brush over pastry.
- Sprinkle pastry strips with remaining teaspoon sugar, being careful not to sprinkle crimped edge of pie (sugar may burn).
- Bake pie in middle of oven 20 minutes, or until edge is just golden.
- While pie is baking, cut a 12-inch square of foil and with scissors cut out a 7- to 8-inch round, discarding round.
- Put foil on top of pie to keep edge from burning and bake pie 30 minutes more, or until filling is bubbling all over and pastry strips are golden.
- Serve pie warm or at room temperature.
green gooseberries, sugar, quickcooking tapioca, unsalted butter, water
Taken from www.epicurious.com/recipes/food/views/gooseberry-pie-15237 (may not work)