Gooseberry Pie

• 1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 1/4 cup crisp rice cereal
• 3/4 cup sugar, plus additional for sprinkling
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• Pinch of salt
• 1/8 teaspoon ground cinnamon
• 2 cups gooseberries, fresh, frozen, or canned
• 1 tablespoon cold unsalted butter, cut into bits
• 1 egg beaten with 1 tablespoon milk, for egg wash

1. Preheat the oven to 425F.
2. Line a 9-inch pie plate with 1 rolled-out crust, then sprinkle the cereal in the crust in an even layer.
3. (This will keep the bottom crust from getting soggy.)
4. Put the sugar, flour, cornstarch, salt, and cinnamon in a bowl and stir to combine.
5. Drain the berries if using canned, then stir the berries into the sugar mixture.
6. Spread the filling evenly in the crust, then scatter the butter over the top.
7. Brush the rim of the crust with the egg wash, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
8. Brush the top crust with egg wash and sprinkle with a bit of sugar.
9. Bake for 15 minutes, then lower the oven temperature to 350F and bake for another 30 minutes, until golden brown.
10. Cool on a wire rack for 1 to 2 hours before slicing.
11. Serve at room temperature.

pie pastry, crisp rice cereal, sugar, flour, cornstarch, salt, ground cinnamon, gooseberries, cold unsalted butter, egg

Taken from www.epicurious.com/recipes/food/views/gooseberry-pie-390063 (may not work)