Green gooseberries come from a spiny bush. The sweet-tart berries are mellowed with sugar for this two-crust pie.
Provided by: SmallRecipe.com
Categories: Food
Total time: 1 hours 10 minutes
Prep time: 25 minutes
Ingredients:
| 1 recipe Pastry for Double-Crust Pie (see recipe below) |
| 4 cups fresh or frozen gooseberries |
| 1 tablespoon water |
| 1 ½ cups sugar |
| ¼ cup all-purpose flour |
| ¼ teaspoon ground nutmeg |
| 1 tablespoon light cream or milk |
| Sugar (about 2 teaspoons) |
Steps:
- Prepare pie pastry. Roll out half of the pastry to a 12-inch circle. Ease into a 9-inch pie plate. Trim pastry even with rim of pie plate. Set aside.
- 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 out remaining pastry. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush top crust with cream or milk; sprinkle with a little sugar. Cover the edge of the pie with foil.
- Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 20 minutes more or until top is golden. Cool. Makes 8 servings.
Nutrition Facts:
Calories 454 calories, Carbohydrate 71 g, Cholesterol 1 mg, Fat 18 g, Sodium 136 mg
As this classic British pie is so simple, it’s worth making your own pastry. Served warm, all it needs is a drizzle of custard or a scoop of ice cream
Provided by: SmallRecipe.com
Categories: Dessert, Dinner
Total time: 2 hours
Prep time: 30 minutes
Cook time: 50 minutes
Yield: 6
Ingredients:
| 250g unsalted butter , softened |
| 140g icing sugar |
| 5 egg yolks |
| 500g plain flour , plus extra for dusting |
| 900g gooseberries |
| about 200g/8oz caster sugar , plus extra for sprinkling |
| 2 tbsp port (optional) |
Steps:
- To make the pastry, mix the butter and icing sugar together in a bowl, then tip in 4 egg yolks. Add the flour and mix it all together with your fingers until you get a crumbly texture like damp breadcrumbs. Work in 1-2 tbsp water until the pastry just comes together, then divide it in half and roll it into 2 balls. This will make double the amount you need, so freeze half for another time. Lay the ball you are using on a floured surface, flatten it out with your hands, wrap the dough in cling film and chill for at least 30 mins.
- For the filling, tip the fruit, sugar and Port, if using, or a splash of water into a saucepan and simmer everything for about 10 mins until the fruit is soft. Taste for sweetness, adding more sugar if you think it needs it. Pour the fruit into a pie dish about 25cm wide and 5cm deep.
- Heat oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured surface so it’s big enough to make a lid for your pie dish. Cut a thin strip of pastry to stick onto the lip of the pie dish – this doesn’t have to be one continuous piece. Stick it on with a little water, then moisten the strip with more water and place the pastry lid on top. Press down firmly, trim off any excess pastry and crimp. Make a hole in the middle of the lid, brush the top with the remaining egg yolk and sprinkle over some caster sugar. You should have enough pastry trimmings left over to make some artistic leaves to decorate your pie, if you like. Bake for 30 mins or until the top is golden brown. Leave the pie to relax a little, then serve it with custard or vanilla ice cream.
Nutrition Facts:
Calories 548 calories, Fat 21 grams fat, Saturated Fat 12 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 54 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.03 milligram of sodium
This is a pie recipe that my Grandma used to make. I find it very “rich”. One small piece with coffee and ice cream is almost a meal. But a delicious one!
Provided by: SmallRecipe.com
Categories: Pies
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 8
Ingredients:
| 2 cup(s) sugar |
| 2 tablespoon(s) butter |
| 3 tablespoon(s) quick-cooking tapioca |
| 3 cup(s) gooseberries |
| 1 teaspoon(s) cinnamon |
| 1 – (9 inch) pastry for double-crust pie |
| – a little milk and a bit of sugar for topping crust before baking |
Steps:
- Preheat oven to 400 degrees. Place bottom pastry in pie pan.
Sort, stem and rinse berries. Crush 1/2 cup berries add sugar, tapioca, and salt and mix.
Place berries in a saucepan and cook and stir until mixture boils then cook 2 minutes longer.
- Remove from heat, add remaining whole berries and cinnamon. Pour into pastry.
Place top crust on pie, crimp edges, and cut slits for escape of steam. Brush with a little milk and sprinkle with a bit of sugar. Bake at 400 degrees for 35 minutes.