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Blue-ribbon gooseberry pie

Try this winning recipe from a Living the Country Life contest at the Iowa State Fair!

When Kaye Postma of Rhodes, Iowa, asked her 89-year-old father what he wanted for his birthday, he said, "A rare steak, wilted lettuce, and gooseberry pie." Postma has a reputation as the family pie baker, so she got cracking. Her recipe (shown in the front of the photograph) turned out to be one of three prize winners in Living the Country Life magazine's recipe contest at the Iowa State Fair.

"I know the pie represents a long-ago beloved time and place for him," she says. "His childhood was spent on a farm where he rambled through the woods with his dogs. Grandma made piecrusts from lard rendered from the hog butchering, and she picked her own gooseberries and canned them."

Postma gets her gooseberries from the store, but the pie is a winner even so. "I am happy to help Dad relive his memories of walking into the summer kitchen on the farm and smelling one of Grandma's gooseberry pies baking in the cookstove."

Dad's Gooseberry Pie

Prep: 35 minutes
Bake: 60 minutes

1 recipe Country Tearoom Pastry (recipe below)
3 15-ounce cans gooseberries, drained
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon butter

Step 1: Preheat oven to 375 degrees F. Prepare Country Tearoom Pastry.

Step 2: On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it; set aside.

Step 3: For filling, in a large bowl stir together gooseberries, sugar, flour, cinnamon, and salt (filling will be wet). Pour filling into pastry-lined pie plate. Dot with butter. Trim pastry even with rim of pie plate.

Step 4: Roll remaining dough ball into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond the edge of pie plate. Fold top pastry under bottom pastry. Crimp edge, as desired.

Step 5: Bake for 60 to 65 minutes or until pastry is golden and filling is bubbly. Cool on a wire rack. (Filling will be slightly soft.) Makes 8 servings.

Country Tearoom Pastry: In a large bowl stir together 2 cups all-purpose flour, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt. Using a pastry blender, cut in 1/2 cup lard or shortening until pieces are pea size. In a small bowl stir together 1 egg yolk, 1 tablespoon cider vinegar, and 1/3 cup ice water. Add to flour mixture. Stir with a fork until all is moistened. If necessary, add ice water 1 tablespoon at a time to moisten. Using your hands, knead gently until mixture forms a ball. Divide in half.

Nutrition facts per serving: 463 cal, 15 g fat, 41 mg chol, 280 mg sodium, 80 g carbo, 5 g fiber, 5 g protein.

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