Follow in Snow White’s footsteps this summer by baking her infamous gooseberry pie – the miniature version! These little mini pies are enough to feed all seven dwarfs – and then some! Heigh-ho, heigh-ho, it’s off to baking we go! (Modified version of a recipe from Midwest Living.)
- 2 boxes Pillsbury Refrigerated Pie Crust (4 crusts total)
- 4 cups fresh or frozen gooseberries
- 1 tablespoon water
- 1 ½ cups sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- 1 tablespoon light cream or milk
- Sugar (about two teaspoons)
Preheat oven to 375 degrees Fahrenheit. Roll out two pie pastries. Using a 6-inch diameter cookie cutter, cut out 12 circles of pie crust. Spray two muffin pans and fill the bottom of each hole with a pie crust circle. Set aside.
In a medium saucepan, combine berries and 1 tablespoon water. Cook over medium-low heat until the berries “pop,” stirring occasionally.
Combine the 1-1/2 cups sugar, the flour, and nutmeg; add to the gooseberries in the saucepan. Cook and stir until mixture begins to bubble and thicken.
Spread mixture into each muffin hole, about ¾ full. Roll out remaining two pie crusts and cut strips with a pizza cutter to create a lattice for each pie. Crimp edges so that the bottom crusts and top crusts connect. Brush top crust with cream or milk; sprinkle with a little sugar.
Bake at 375 degrees for 14-16 minutes.
Did you try this recipe? Share your results in the comments below!