Gooseberry Bakewell Pies Recipes

GOOSEBERRY PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
• Stem and rinse berries.
• Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.
• Pour fruit filling into pastry. Adjust top crust; cut slits to allow steam to escape. Brush top crust with milk and sugar.
• Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

GOOSEBERRY BAKEWELL PIES

Steps:

• For the pastry, put the egg yolk, butter, sugar and ½ tsp salt in a processor and pulse until creamy and soft. Add the flour and pulse until the mix comes together in clumps, but don't overwork it. Tip onto the work surface and squish the dough together to make a smooth disc. Wrap and chill for 30 mins.
• For the filling, beat the butter, sugar, egg, extract and almonds together until creamy, then fold in the flour and a pinch of salt.
• Line a large, flat baking sheet with parchment. Roll the pastry on a floured surface until just thicker than a £1 coin. Stamp 16 x 9cm circles using a pastry cutter, re-rolling the trimmings. Put 8 of the rounds on the sheet, allowing a little space between each one. Spoon 1 tbsp of the filling onto the middle of the rounds, flatten it out a little, then press in 6 gooseberries, pointy end up, in a flower shape.
• Briefly beat the egg white with a fork until frothy. Brush some of this over the remaining circles, then sit them on top of the berries, like hats - the pastry on top will fold itself over the berries as it cooks. Sprinkle with the 25g sugar and chill while you heat oven to 190C/170C fan/gas 5. Bake the pies for 35 mins or until golden. Serve warm with cream or ice cream.

GOOSEBERRY PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine sugar, flour and salt. Stir in gooseberries and sour cream. Stir well.
• Pour mixture into pie shell and then cover with second pie shell. Cut slits in top crust to allow for ventilation. Bake in preheated oven for 45 to 50 minutes.

TRADITIONAL BAKEWELL TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
• Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
• Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
• Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

GOOSEBERRY PIE

Steps:

• On a piece of parchment generously dusted with flour, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim dough to a 1/2-inch overhang all around. Roll out remaining disk of dough in the same manner; transfer (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
• In a large bowl, toss together the gooseberries, granulated sugar, tapioca, cinnamon, lemon juice, and salt. Spoon into pie shell, mounding slightly in the center. Dot with butter. Lightly brush rim of pie shell with water. Center the remaining rolled dough on top of the fruit; gently press over the berries. Gently press the top and bottom pieces of dough together to seal. Using kitchen scissors, trim top piece of dough to a 1-inch overhang all around. Tuck dough under, and crimp edge as desired.
• Using a 1-inch round cookie cutter, make cuts in the top crust to allow steam to escape (do not remove rounds of dough). In a small bowl, whisk together egg yolk and cream; brush egg wash over entire surface of pie, being careful not to let it pool. Sprinkle pie generously with sanding sugar. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F, with the rack in the lower third.
• Place pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350°F. Continue baking, rotating sheet halfway through, until crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more. Transfer the pie to a wire rack to cool completely. The pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
• Place the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade. Add the butter and shortening, and process just until the mixture resembles coarse crumbs, about 10 seconds. (To mix by hand, combine the dry ingredients in a large bowl; use a pastry blender to cut in the butter and shortening.)
• With the machine running, pour ice water through the feed tube in a steady stream until the dough just holds together without being too wet or sticky; do not process more than 30 seconds. Test the dough by squeezing a small amount together: If it is crumbly, add a bit more water.
• Turn out the dough onto a work surface. Divide in half. Place each half on a sheet of plastic wrap; flatten into disks. Wrap in plastic, and refrigerate at least 1 hour or up to 2 days. Dough can be frozen, wrapped in plastic, up to 3 weeks; thaw in refrigerator.

SOUR CREAM GOOSEBERRY PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
• Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.

GOOSEBERRY PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C.) Roll dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a small bowl, mix together sugar and flour.
• Place 2 cups of berries in the pastry lined pie pan and sprinkle with half of sugar mixture. Put in remaining two cups of gooseberries, then sprinkle on remaining sugar mixture. Dot with butter. Cover with top crust and seal and flute edge. Cut a few slits in the top to allow steam to escape.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown. Allow to cool. You may wish to cover the edge of pie with foil to prevent over-browning. If you do so, remove the foil for the final 15 minutes of baking.

LOUIE JANE'S GOOSEBERRY PIE

Steps:

• 1. Mix the first 6 ingredients and pour into pie shell.
• 2. Dot with butter or margarine; add top pie pastry.
• 3. Bake at 300°F until crust is golden brown, about an hour as ovens vary.
• 4. Make Caramel Icing by melting 1/4 cup butter or margarine in a saucepan.
• 5. Add 1/2 cup brown sugar; bring to boil and stir for 1 minute.
• 6. Cool slightly.
• 7. Add 1/4 cup milk and beat until smooth.
• 8. Add 2 cups powdered sugar and beat until smooth.
• 9. Pour over top of pie and let cool.

GOOSEBERRY PIE

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.