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.
Total TimePrep: 20 min. + chilling Bake: 30 min.
- 1-1/2 cups 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
- 1 cup sugar
- 2 tablespoons quick-cooking tapioca
- 2 cans (15 ounces each) gooseberries, drained
- 1 tablespoon milk
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 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.
- 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.
- 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.
Nutrition Facts1 piece: 357 calories, 11g fat (7g saturated fat), 51mg cholesterol, 184mg sodium, 62g carbohydrate (33g sugars, 2g fiber), 4g protein.
Originally published as Gooseberry Platz in Country June/July 2008
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