GOOSEBERRY PIE I
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
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
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
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
LOUIE JANE'S GOOSEBERRY PIE
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
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
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
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.
SOUR CREAM GOOSEBERRY PIE
A traditional sour cream pie plus gooseberries for a tart sweet treat. Much better than raisin any day!
Provided by VB
Categories Fruit Pies
Time 1h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 59.2 mg, Fat 22.4 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.9 g, Sodium 266.8 mg, Sugar 25.3 g
GOOSEBERRY PIE
In response to a request. I have not made this recipe, but it comes from "The Mennonite Tresury of Recipes". Hope you enjoy it.
Provided by Shar-on
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Clean the berries and put into a saucepan with 2- 3 Tbsp of water and cook just until the berries begin to burst.
- Cool them, then add flour and sugar that has been sifted tog.
- Put into prepared crust and dot with butter.
- Cover with top crust of pie, crimping the edges together so that the juice will not leak out.
- Bake at 425 degF for 15 minutes, then reduce the heat to 350 degF and bake for about 30 minutes longer.
Nutrition Facts : Calories 1064.7, Fat 13.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 85.1, Carbohydrate 242.4, Fiber 13.3, Sugar 199.9, Protein 4.4
GOOSEBERRY PIE
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
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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