2 cups fresh or frozen gooseberries

2 cups fresh or frozen saskatoon berries

2 tsp lemon juice

1 cup white sugar

1/4 cup all-purpose flour

1 tsp grated lemon rind

1 pinch salt

1 pinch nutmeg

1 TBSP butter

1 egg yolk

2 tsp sugar

2 crust pastry

1. Roll out pastry discs for pie. Place one disc in pie plate with a generous overhang. Place other disc on a cookie sheet and refrigerate both for 1 hour.

2. In a large bowl, toss together gooseberries, saskatoons, and lemon juice.

3. In a small bowl stir together 1 cup sugar, flour,lemon rind, salt, and nutmeg.

4. Sprinkle sugar mix over berries and toss to coat.

5. Scrape into chilled pie filling and dot with butter.

6. Brush pastry rim with water and fit pastry top on pie. Trim, leaving 1/4 inch overhang. Fold overhang under pastry rim, seal and flute edge.

7. Whisk egg yolk with 1 TBSP of water and brush over pastry. Sprinkle

with sugar and cut 4 steam vents in the center.

8. Bake in the bottom third of the oven at 425 degrees for 15 minutes.

9. Reduce oven heat to 350 degrees and bake until golden and filling is bubbly, about 40 minutes more.

10. Let cool on rack and serve with vanilla ice cream.