Two readers came through with directions, and one with a recipe for the pie.
Anna Brumback, Goodman, Missouri, says, “I have renamed gooseberries ‘loveberries’ because you have to love someone very much to put your hands and arms in those thorny bushes to pick them. Then, each berry must be de-stemmed and de-whiskered by pinching them off. I then package the berries, unwashed, in 3-cup quantities in freezer bags. They will keep in the freezer, ready to make into pies, for years.”
Another reader, Esther Hartzier, Harrisonville, Missouri, writes, “This recipe is one I received from a niece. It is easy and delicious. To remove blossom ends and stems, we pinch them off with our fingernails. When I was a child, though, we sometimes removed them by rolling the gooseberries in a heavy cloth bag.”
• Double pie crust for 9-inch pie
• 4 cups gooseberries, divided
• 1-3⁄4 cups sugar
• 1⁄2 cup flour
• 2 tablespoons butter
1. Preheat oven to 425 F.
2. Place bottom crust in 9-inch pie plate. Spread 2 cups gooseberries over dough.
3. In bowl, combine sugar and flour, and mix well. Sprinkle half the mixture over gooseberries in pie plate. Add remaining gooseberries, and sprinkle with remaining sugar mixture. Dot with butter. Cover with top crust, and cut slits for steam to escape.
4. Cover edges of pie crust with foil to prevent burning. Bake for 35 to 45 minutes, or until juice bubbles out of slits in top crust.
Variation: To make a Gooseberry-Blueberry Pie, substitute 1 cup blueberries for 1 cup gooseberries in Step 2 in the directions above.