Gooseberry pie me oh my oh

The NYT has an article (with rhubarb pie recipe included) on piemaking and how it can be a calling. Along with Foodbound's article on the Pie cookbook, I have really been thinking about upping my pie game. I prefer pie to cake, perhaps because it is served warm, or perhaps because cake is so often made too dry. In any case, what I want to try next is the gooseberry pie, as we tried some dry ones and they were excellent. Here is a recipe for a sour cream gooseberry pie. Everything's good with sour cream, no?

I may have mentioned that one of my two greatest baking disasters was a shoe fly pie. To be fair, I got the recipe off of a post card from Amish country. So maybe I should try again.