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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Betty Janzen CLEMSON, SOUTH CAROLINA A Mennonite friend gave me this delicious recipe when I first got married. Most of u s grow our own gooseberries here in South Carolina, and I enjoy trying a variety of dishes and desserts with them. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1-1/2 teaspoons baking powder |
1/8 teaspoon salt |
1/2 cup cold butter, cubed |
1 egg |
1/4 cup milk |
filling: |
1 cup sugar |
2 tablespoons quick-cooking tapioca |
2 cans (15 ounces each) gooseberries, drained |
topping: |
1 tablespoon milk |
3 tablespoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.
2. For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry.
3. Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm. Yield: 9 servings.
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