Directions: |
Directions:Preheat oven to 375º
Make your favorite crust and chill or use storebought refrigerated pie crust.
Prepare the filling. Combine all ingredients except butter in a large saucepan, and place over medium heat. Cover until gooseberries begin to soften and burst (about 5 minutes). Then uncover, and keep barely simmering on medium-low heat for an additional 10 minutes. Remove from heat and allow to cool while rolling out pastry.
Place bottom crust in pie dish with about 3/4 inch overhang. Crimp edges decoratively, and set pie weights on top of bottom crust. Bake for 10 minutes or until golden. Do not let edges of crust burn. Cover with aluminum foil or pie guard if necessary.
While bottom crust is baking, roll out second pastry disk. Using small biscuit cutter or rim of small juice glass, cut out circles from rolled dough. Place circle's on baking tray and return immediately to refrigerator or freezer to keep them chilled. (Do not reroll scraps of extra pastry dough, they will become tough. Bake on separate baking sheet to snack on with ice cream).
Once bottom crust has baked, and filling has cooled, pour gooseberry filling into bottom crust. Slice 4 tablespoons of butter on top of filling, then decorative layer of pastry circles in concentric pattern, leaving a hole in the middle and around the outer edge. Brush top disks with beaten egg/milk mixture. Use aluminum foil strips, or pie guard over crust. Return to oven and bake for 35 to 50 minutes, or until juices are vigorously bubbling. (Be sure to place a baking sheet on rack below pie to catch any spilling juices. There will be some.) |
This recipe for Old Fashioned Gooseberry Pie (Beekman Boys) is from