Recipes
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Gooseberry Gingersnap Pie
Ingredients
- 2 cans OregoN Gooseberries, drained
- 1 1/4 cups sugar
- 1/4 cup flour
- 1/4 teaspoon nutmeg
- 1/4 cup apple juice
- 1 1/4 cups crushed gingersnaps (approx. 18 cookies)
- 1/2 cup crushed almonds
- 1/4 cup butter or margarine, melted
- 1 9-inch pie shell, unbaked (single crust)
Instructions
In a medium mixing bowl, stir together sugar, flour and nutmeg. Add gooseberries and apple juice. Spoon into pie shell. Cover edge with foil to prevent browning. Bake at 375 degrees for 45 minutes.
In a small mixing bowl, combine gingersnaps, almonds and butter. Remove foil from pie. Top with cookie mixture and bake for 15 minutes. Cool slightly and serve with whipped cream or vanilla ice cream.
