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“An alternative method for this pie would be to use Kittencal's No More Watery Meringue instead of whipped cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and pick over goosberries; add 1 3/4 cups sugar and water.
  2. Cover and simmer until tender.
  3. Drain, reserving juice.
  4. Measure 2 cups of berries and add to dates.
  5. Mix together remaining sugar, cinnamon, calt and cornstarch.
  6. Add 1 cup of gooseberry juice and cook until thick and clear.
  7. Add gooseberries and dates; gently stir and cool.
  8. When cool, pour int baked pastry shell and garnish with sweetened whipped cream.

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