- 8
Ingredients
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 cans (15 oz each) gooseberries, drained and 1/2 cup syrup reserved
- 1 can (14.5 oz) tart red cherries, drained
- 1 tablespoon cold butter, cut into small pieces
Preparation
Step 1
1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In 2-quart saucepan, mix sugars, cornstarch, salt and nutmeg; stir in reserved gooseberry syrup. Cook over medium heat, stirring constantly, 6 to 7 minutes or until thickened. Stir in gooseberries and cherries.
2. Pour into crust-lined plate; dot with butter. Top with second crust and flute; cut slits in several places. Cover crust edge with strips of foil to prevent excessive browning; bake 15 minutes.
3. Remove foil; bake 20 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.
Nutritional Information
1 Serving: Calories 410 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 10mg; Sodium 340mg; Total Carbohydrate 72g (Dietary Fiber 2g, Sugars 41g); Protein 1g Percent Daily Value*: Vitamin A 8%; Vitamin C 8%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 5