Gooseberry Pie Ii Recipes

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GOOSEBERRY PIE



Gooseberry Pie image

Green gooseberries come from a spiny bush. The sweet-tart berries are mellowed with sugar for this two-crust pie.

Provided by Midwest Living

Categories     Food

Time 1h10m

Number Of Ingredients 8

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

GOOSEBERRY PIE II



Gooseberry Pie II image

This recipe was my Grandmothers. Gooseberries and sour cream make for a yummy pie!

Provided by Sarah

Categories     Desserts     Pies     Fruit Pie Recipes

Time 55m

Yield 6

Number Of Ingredients 6

1 recipe pastry for a 9 inch double crust pie
1 cup white sugar
1 cup fresh gooseberries
1 cup sour cream
2 tablespoons all-purpose flour
1 pinch salt

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.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 66.8 g, Cholesterol 16.9 mg, Fat 28.1 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 10 g, Sodium 332.3 mg, Sugar 33.5 g

GOOSEBERRY MERINGUE PIE



Gooseberry Meringue Pie image

This pie has a creamy filling dotted with tangy gooseberries. It's a dessert that draws compliments every time I serve it.-Mary Hand, Cleveland, Missouri

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 7

2 cups canned, fresh or frozen gooseberries
2 tablespoons water
1-1/2 cups sugar, divided
3 tablespoons cornstarch
1 cup milk
2 eggs, separated
1 pastry shell (9 inches), baked

Steps:

  • In a covered saucepan over medium heat, cook gooseberries and water for 3-4 minutes or until tender. Stir in 3/4 cup sugar; set aside., In another saucepan, combine 1/2 cup sugar and cornstarch. Gradually add milk until smooth; bring to a boil. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , In a bowl, beat egg yolks. Gradually whisk a small amount of hot filling into yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in gooseberry mixture. Pour into pastry shell. , In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Spread evenly over hot filling, sealing meringue to crust. Bake at 350° for 10-15 minutes or until golden. Store leftovers in the refrigerator.

Nutrition Facts : Calories 360 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 133mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.

GOOSEBERRY PIE I



Gooseberry Pie I image

This is a good introduction to gooseberries for those who are unfamiliar with this fruit.

Provided by Carlotta

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h5m

Yield 1

Number Of Ingredients 7

3 cups fresh gooseberries
2 cups white sugar
3 tablespoons quick-cooking tapioca
½ teaspoon salt
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1 ½ tablespoons white sugar

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.

Nutrition Facts : Calories 2826 calories, Carbohydrate 568.3 g, Cholesterol 2.4 mg, Fat 63 g, Fiber 25.9 g, Protein 16.2 g, SaturatedFat 15.4 g, Sodium 2115.8 mg, Sugar 420.1 g

GOOSEBERRY PIE



Gooseberry pie image

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 Gregg Wallace

Categories     Dessert, Dinner

Time 2h

Number Of Ingredients 7

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, SaturatedFat 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

GOOSEBERRY PIE



Gooseberry Pie image

This is a real authentic Pennsylvania Dutch recipe. My grandmother use to make gooseberry pies, but we dont have gooseberies in Texas. I guess Texas doesn't have everything!

Provided by Miss Annie

Categories     Pie

Time 50m

Yield 1 Gooseberry Pie

Number Of Ingredients 7

3 1/2 cups gooseberries
1 teaspoon orange rind
1/4 teaspoon salt
1 1/2 cups sugar
2 tablespoons minute tapioca
2 tablespoons melted butter
2 unbaked pie crusts

Steps:

  • Mix all ingredients, except pie crusts.
  • Let stand for 15 minutes.
  • Pour into 1 pie crust; top with the remaining crust.
  • Pinch and seal edges.
  • Bake at 350ºF for 30 minutes.

GOOSEBERRY PIE



Gooseberry Pie image

Categories     Berry     Dessert     Summer     Tapioca     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 9-inch pie

Number Of Ingredients 5

1 quart green gooseberries (about 1 1/3 pounds)
1 cup plus 1 teaspoon sugar
3 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter
Hot-Water Pastry Dough

Steps:

  • Pull off tops and tails of gooseberries and halve berries lengthwise. In a 10-inch heavy skillet cook berries and 1 cup sugar over moderate heat, stirring, until sugar is dissolved and mixture is translucent, about 5 minutes. Stir in tapioca and simmer, stirring occasionally, 5 minutes. Stir in 1 tablespoon butter and cool completely.
  • Preheat oven to 400°F.
  • On a floured surface with a floured rolling pin roll out larger piece of dough into a 12-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a fluted pastry wheel or sharp knife cut into 1-inch-wide strips. Fill shell with cooled filling and brush edge of shell lightly with water.
  • Arrange about 6 pastry strips, parallel to each other and about 1/2 inch apart, over filling, pressing ends of strips to edge of shell to seal. (Reserve remaining pastry for another use.) Trim edge of pastry and crimp decoratively. Melt remaining tablespoon butter and brush over pastry. Sprinkle pastry strips with remaining teaspoon sugar, being careful not to sprinkle crimped edge of pie (sugar may burn).
  • Bake pie in middle of oven 20 minutes, or until edge is just golden. While pie is baking, cut a 12-inch square of foil and with scissors cut out a 7- to 8-inch round, discarding round. Put foil on top of pie to keep edge from burning and bake pie 30 minutes more, or until filling is bubbling all over and pastry strips are golden. Serve pie warm or at room temperature.

LOUIE JANE'S GOOSEBERRY PIE



Louie Jane's Gooseberry Pie image

I got this recipe from a friend at church. She used to bring this pie to potlucks and it was always eaten up quickly. The combination of tart gooseberries and sweet caramel icing is irresistably delicious!!

Provided by Laura_Ozz

Categories     Pie

Time 1h5m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

2 (15 ounce) cans gooseberries
1 1/2 cups granulated sugar
2 tablespoons flour
1 pinch baking soda
1/8 teaspoon salt
5 tablespoons heavy whipping cream or 5 tablespoons evaporated milk
butter or margarine
1 pastry for double-crust pie
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar
1/4 cup milk
2 cups powdered sugar

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.

Nutrition Facts : Calories 924.3, Fat 34.3, SaturatedFat 13.2, Cholesterol 38.9, Sodium 469.5, Carbohydrate 153.6, Fiber 7.2, Sugar 106.9, Protein 6

GOOSEBERRY PIE



Gooseberry Pie image

Martha grows gooseberries, which inspired this pie, in her garden in Bedford, New York. Although their season is short (early summer), gooseberries are worth seeking out for their unique flavor. They can be very tart, so increase the sugar if you prefer your pie on the sweet side.

Yield makes one double-crust 9-inch deep-dish pie

Number Of Ingredients 19

All-purpose flour, for dusting
Tender Pie Dough (recipe follows)
6 cups fresh gooseberries, stemmed
1 1/2 cups granulated sugar
2 tablespoons instant tapioca
1 teaspoon ground cinnamon
Juice of 1/2 lemon (about 1 tablespoon)
1/4 teaspoon salt
1 1/2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
Sanding sugar (or granulated sugar), for sprinkling
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
1/2 cup (4 ounces) vegetable shortening, cold, cut into small pieces
1/2 cup ice water, plus more if needed
(makes two 8-inch single-crust pies or 10-inch double-crust 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.

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2022-05-30 egg 1, beaten. Heat the oven to 170C fan/gas mark 5. Lightly grease the tart tin with the butter. Roll out two-thirds of the pastry until wide …
From theguardian.com


GOOSEBERRY PIE WITH COTTAGE CHEESE FILLING - FOODTEMPEL.COM
Search for: season Menu Toggle. Winter; Spring; Easter; Summer; Autumn; Halloween; Christmas; New Year’s Eve; cuisine Menu Toggle. Europe
From foodtempel.com


WHAT IS GOOSEBERRY PIE? (WITH PICTURES)
2022-05-07 Recorded references to gooseberry pie have been found as early as the 17th century. In 1660, the romantic poet Robert Southey wrote an ode to the pie, expressing his deep affection for the distinctive dessert. The English village of Galmpton is famously known for holding a Gooseberry Pie Fair. Roads are closed for the annual fair so that large ...
From delightedcooking.com


GOOSEBERRY PIE (FRESH BERRIES) RECIPE - BAKERRECIPES.COM
What Makes This Gooseberry Pie (fresh Berries) Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gooseberry Pie (fresh Berries). Ready to make this Gooseberry Pie (fresh Berries) Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple …
From bakerrecipes.com


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