Gooseberry Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pre-made pie crusts, frozen in aluminum pie plate (or your favorite pie crust)
FILLING:
1 pint fresh gooseberries (you can combine with strawberries or blueberries to get 1 pint, or use 15 oz canned gooseberries or frozen gooseberries)
½ cup water
1 cup sugar (may sub with brown sugar for all or some)
2 tablespoons flour
1 tablespoon butter
2 egg yolks (to thicken, or you may substitute with corn starch and water mixture)
TO BRUSH ON TOP CRUST:
2 egg whites
¼ cup sugar
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Directions: |
Directions:Preheat oven to 350º.
In a medium saucepan, add gooseberries and water. Simmer for 2-3 minutes over medium heat. Drain off most of the excess water, then return to the burner.
To the gooseberry mixture, add the sugar, butter and flour, continue to simmer.
Beat egg yolks and pour slowly into saucepan. Cook on medium-low heat until thick.
Pour filling into the still frozen bottom pastry in the pie plate.
Top with a second pie crust. Trim pastry to remove all but ½ inch of crust exceeding the width of the pie plate. Crimp edge of the pie crust to attach both the bottom and top crusts. Remember to either cut small slits to allow the pie to vent if not attaching the top crust in a lattice-style.
Brush the top pie crust with egg whites. Sprinkle sugar on top.
Cover the outer ring/edge of pie plate aluminum foil and bake for 20-25 minutes. You can also use a pie crust shield. Remove aluminum foil or pie crust shield and bake for another 15-25 minutes, until the top crust is golden brown. |
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Number Of
Servings: |
Number Of
Servings:1 pie |
Personal
Notes: |
Personal
Notes: Recipe Substitutions and Additions
I used store bought f3ozen pie crust. You can use your favorite crust on bottom and a lattice cut crust for top. If you are using a refrigerated crust or making a fresh crust you may need to reduce baking time.
Short on fresh gooseberries? Try a combination of gooseberries and strawberries, or blueberries for a “Blue Goose Pie”!
No fresh gooseberries available? Use canned just be sure to rinse the syrup off and give them a good pat down with paper towels before using them in the filling. You can also use frozen gooseberries. Make sure they are thawed completely and pat dried.
Substitute brown sugar for all or part of the white sugar in the filling. Brown sugar adds a bit of molasses flavor when used!
If you don’t want to add the egg to the filling, substitute with corn starch. Whisk a tablespoon of corn starch powder into three tablespoons of cold water. Allow it to rest on the counter for 5-10 minutes to thicken before adding it to the filling.
A small pinch of nutmeg (less than ⅛ teaspoon) is a wonderful addition!
Feel free to sprinkle the top pastry with a little sugar immediately after baking!
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