Gooseberry Pie

I like to experiment with recipes, and I love all things Texas Pepper Jelly, and I love gooseberry pie. Therefore, it seemed only natural and logical to experiment with Texas Pepper Jelly products and gooseberries.

Gooseberries are, of course, extremely tart, and there was something about the idea of very tart combined with very hot that appealed to me more than I could ever convey to you.

So I did it.

Ingredients:

3 cups gooseberries\
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup Pineapple Habanero Pepper Jelly
Double pie crust

What to do:

Put the bottom crust in a large pie pan.

In a large mixing bowl, add the other ingredients and mix thoroughly. Let “set” for a few minutes.

Put the contents of the mixing bowl in the pie pan on top of the bottom crust, and put the top crust over that. With a toothpick, prick a few vent-holes in the top crust; I like to make a pine tree on all of my pie crusts, but you use your own artistic preferences.

Bake at 425 for twenty minutes, then reduce heat to 350 and bake another 20 minutes.

Eat up. It’s yummy good.