Description: Potbelly isn't a great cook but he loves his pie, especially when it is made with berries from his own garden. His gooseberry bush gives him a couple of gallons of berries each year but they cook up almost as tart (sour) as rhubarb, so he's found that adding other berries results in a better pie. He also likes to make sure that the filling tastes good, so he precooks it, adjusting it as necessary, before adding it to the pie shell. As a result, this is a really simple pie to make. This recipe was originally in the Jan newsletter.

Submitted by: PotbellyHairyfoot on 2005-03-16 14:54:28

Serves: 6 to 12

Prep Time: approximately two hours

Difficulty: Easy

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Ingredients

(This makes enough for two 9 inch pies)

4 cups gooseberries
3 cups strawberries
1 cup strawberries
1 cup sweetener (PB uses Splenda, but sugar will work fine if you aren't counting calories or carbs)
1/2 cup flour (cornstarch or tapioca can be substituted here) as a thickener
Your favorite pastry recipe. Enough for top and bottom crusts for two pies. (Pb has tried making pastry - and now finds it better to have one of the ladies of Hairyfoot House make it for him.)


Instructions

1 - Cook the pie shells until browned and flaky (about 15 minutes at 400º F)
2 -Iin a microwaveable bowl add all the berries and the sweetener. Then stir them up and microwave on high for about 10 minutes
3 - Taste the mixture and make sure that it is not too tart. If it is, then add a few more tablespoons of sweetener. Either way, microwave on high for about 5 more minutes.
4 - Stir in the flour until thoroughly dissolved and then spoon the mixture into the pie shells
5 - Cover with top crusts, cut a few decorative slices into them for steam to escape and bake in the 400º oven to brown (about another 15 minutes)

Now take them out, allow them to cool a bit and serve them with whipped cream or vanilla ice cream.