Sour Cream Gooseberry Pie

A traditional sour cream pie plus gooseberries for a tart sweet treat. Much better than raisin any day!

Yield

8 servings

Ingredients

1 1/4 cups fresh gooseberries
1 cup granulated (white) sugar
1 recipe pastry for double crust pie
2 tablespoons all-purpose flour
1 pinch salt
1 cup sour cream
2 large eggs, beaten
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (177°C). Prepare your pastry for a two crust pie.

In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.

In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.

Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.