For June 2011's D.O.T.M.C. contribution I was excited to use some of the fruits in my new C.S.A. in Crown Heights. I love tarts and galettes and pies and through a recent Gilt Groupe purchase of little Staub bake ware I was able to make a few of these in different shapes. The recipe is for a regular pie though. Enjoy!
2 pie crusts (I like the Bittman recipe, basically, 1 C flour, 1 stick butter, ice water, salt and sweetener)
1 pint gooseberries, stems picked off, washed and dried
2 pints blueberries wash and dried
1 lemon, juiced
½ cup panela sugar (or any sweetner)
1/3 cup all-purpose flour
Pinch freshly grated nutmeg
1 large egg beaten, for egg wash
Preheat oven to 375.
In a bowl, combine gooseberries, blueberries, lemon, sugar and flower and let sit to blend together. I like to leave this in a quart container overnight to really get their maceration on. Place crust in pie dish, pour in filling, cover with second crust, crimp, wash with the egg and bake for 35 minutes or until golden brown and bubbly. Let cool and dig in.