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“A unique tart and tangy pie using gooseberries infused with aromatic spices. My hubby planted 12 different varieties of gooseberry plants last year in search of the gooseberries that he remembers as a kid. (My only memory of gooseberries is huge thorns on the bushes and crying when my mom sent me to pick.) My hubby claims I hit the jackpot with this recipe--deliciously tart and tangy, just like he remembers as a little boy.”
1hr 10mins
1 9 inch pie

Ingredients Nutrition

  • 2 (9 inch) pie crusts, recipe for 2 crust pie (choose your favorite)
  • 6 cups gooseberries, washed and tipped
  • 1 teaspoon freshly grated lemon rind
  • 1 teaspoon orange extract
  • 14 teaspoon salt
  • 1 teaspoon cinnamon
  • 14 teaspoon freshly grated nutmeg (add another 1/4 tsp if you like nutmeg)
  • 1 cup sugar (if you want a less tart pie add another 1/2 c. sugar)
  • 3 tablespoons minute tapioca
  • 2 tablespoons cold butter


  1. Prepare your favorite 2 crust pie dough recipe. Cover and set aside.
  2. Gently crush 1 cup of the gooseberries with a potato masher. Fold the crushed and uncrushed berries together.
  3. Mix the sugar, tapioca, salt, cinnamon, nutmeg, orange extract, and grated lemon rind in with the gooseberries. Let stand for 10 minutes.
  4. While berries are standing, roll out the pie crusts. Place bottom crust in a 9 inch pie pan.
  5. Pour gooseberry mixture into bottom crust. Use a paring knife to flake the butter over the pie mixture; top with the remaining crust.
  6. Pinch and seal the pie. Vent with 3 slits in the middle of the pie shell.
  7. Bake at 425 for 10 minutes, then lower temperature to 350 and bake another 30-35 minutes.

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