When you have fresh Burrata mozzarella and vine-ripe tomatoes, a simple yet delicious Caprese salad is a must-try during the spring and summer.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (15 ounce) package pie dough for a double-crust pie
- 1 cup chopped apple
- 1 cup fresh gooseberries
- 1 cup honey
- ½ cup chopped rhubarb
- ½ cup whole-berry cranberry sauce
- 4 tablespoons all-purpose flour
- 1 teaspoon almond extract
- 1 tablespoon butter
- 1 tablespoon milk, or as needed
- 2 pinches white sugar, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie pan with 1 pie crust.
- 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.
- 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.
- Substitute sugar for honey if you don’t keep bees!
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 270 mg |
| Sugars | 41 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Added sugar crystals to top before baking. Baked 50 minutes more after covering with foil.