My mom, Carol Elizabeth WILLIAMS LAKEY, always had to make two Gooseberry Pies every year for my Grandma’s birthday. One completely for her and one for everyone else to share.
Grandma, Ruby Irene WILLIAMS PORTER, would share pretty much everything else she ever had, but NOT a single bite of HER Gooseberry Pie.
The year that my mom passed away (suddenly and just four days before my grandma’s birthday) she made two Gooseberry Pies and gave them to Grandma early. At the time, there was not a reason really given other than something like “just because”.
Grandma and I had several talks throughout the years following Mom’s death and we were both convinced (for several reasons that included this one) that she somehow knew that she was going to pass away very soon and had to get a few things done early. They are both gone now, but this memory is still very much alive and I have my hands on my mom’s recipe which I am sharing with you today. Enjoy!
Fresh Gooseberry Pie
Makes one pie. If you need one for someone like my grandma and another for everyone else… you will need to double this. 😉
3 cups fresh gooseberries (if you use canned, rinse and drain)
1 1/2 cups sugar
3 Tablespoons quick-cooking tapioca
1/4 teaspoon salt
pastry for 9-inch 2-crust pie
2 Tablespoons butter
- Stem, wash, and drain gooseberries.
- Crush 1/2 cup of the berries and combine with sugar, tapioca, and salt. Then add the rest of the berries.
- Cook and stir until the mixture thickens.
- Line a 9-inch pie pan with pastry and fill. Dot with butter. Add the top crust.
- Bake at 450 degrees for 10 minutes.
- Reduce oven temperature to 350 degrees and bake about 30 minutes longer or until the crust is done. Serve slightly warm.