In a medium saucepan, combine berries, and 1 tablespoon water. Cook over medium-low heat until the berries "pop," stirring occasionally. Combine the 1-1/2 cups sugar, the flour, and nutmeg; add to the gooseberries in the saucepan. Cook and stir until mixture just begins to bubble. Spread mixture in the pastry-lined pie plate.
Roll paste one-quarter inch thick, cover a pie plate, trim the edge evenly and moisten edge with water; fill with gooseberries, cover with half-inch strips of paste placed half an inch apart to form a lattice top; trim the edges neatly, moisten and finish with a half-inch strip of paste around the edge.
Remove tops and stems from one pint of gooseberries; wash, add one-half cup water, and cook about fifteen minutes, or until soft and well broken; add one cup of sugar, and cool. Line patty pans with paste, fill with gooseberries, cover with narrow strips of paste to form a lattice.
A great gooseberry pie is equal parts SWEET and SOUR. The buttery taste of the crust, and the sweetness of the filling help tame the unripe gooseberries sour flavor. So, have you ever had gooseberry pie? I'd love to hear any memories that you have of this sweet and sour pie! Deep Dish Strawberry Pie!