Mom Bennett's Gooseberry Pie Filling
Recipe: #13652
August 05, 2014
Categories: Desserts, Brunch, Christmas, Fathers Day, Game/Sports Day, Mothers Day, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, No Eggs, Vegetarian, Pies, more
"From my ex mother-in-law, a great country cook. It's a good way to make gooseberry pie filling for those of you like me who had never seen a gooseberry much less knew what to do with them. I don't know why you have to cook them before putting them in the pie, but it seems you do--probably that tartness factor--lol."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (224.7 g)
- Calories 383.5
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 293.9 mg
- Total Carbohydrate - 97.4 g
- Dietary Fiber - 3.1 g
- Sugars - 86 g
- Protein - 1.6 g
- Calcium - 13.2 mg
- Iron - 0.5 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
You may need more sugar if your gooseberries are tarter than you thought.
Step 2
You cook this all together till its thick and hot. Put this between 2 pie shells and bake if you want.
Tips
No special items needed.
0 Reviews
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