I made this to use several fruits available in late June, including gooseberries! I keep bees and like to use my own honey when possible.
Ingredients
- pie dough for a double-crust pie: 1 pack (15 ounce pack)
- apple: 1 cup (chopped)
- gooseberries: 1 cup (fresh)
- honey: 1 cup
- rhubarb: 0.5 cup (chopped)
- whole-berry cranberry sauce: 0.5 cup
- all-purpose flour: 4 Tbsp
- almond extract: 1 tsp
- butter: 1 Tbsp
- milk: 1 Tbsp (or as needed)
- pinches white sugar: 2 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie pan with 1 pie crust.
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Stir apple, gooseberries, honey, rhubarb, cranberry sauce, flour, and almond extract together in a bowl. Add to the empty pie shell. Dot with butter and cover with remaining pie crust. Cut slits in the top, brush with milk, and sprinkle with sugar.
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Bake in the preheated oven until bubbling and brown, 40 to 45 minutes. Cover the pie with foil during the last 10 minutes of baking time if it becomes too brown.
