Gooseberry Pie I Recipes

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GOOSEBERRY PIE III



Gooseberry Pie III image

Simple, easy to make gooseberry pie.

Provided by Edi

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 5

1 recipe pastry for a 9 inch double crust pie
1 ½ cups white sugar
½ cup all-purpose flour
4 cups fresh gooseberries
2 tablespoons butter

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.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 71.6 g, Cholesterol 7.6 mg, Fat 18.3 g, Fiber 5.1 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 255.1 mg, Sugar 37.6 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 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

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 CRUMBLE



Gooseberry Crumble image

Looking for a tasty gooseberry recipe? This is it! Juicy, tart gooseberries with a buttery, crispy topping makes this gooseberry crumble an easy dessert that will disappear fast! Enjoy with ice cream or as is!

Provided by Dawn | Girl Heart Food

Categories     Dessert

Time 1h30m

Number Of Ingredients 12

Baking spray or butter (to grease baking dish)
5 cups gooseberries (cleaned of debris and tough ends removed (top and tail), about 1 3/4 pounds)
1/4 cup sugar (use a little more (another 1/4 cup or so) if you like things sweeter or if your berries are on the tart side)
1 tablespoon lemon zest or orange zest
2 tablespoons lemon juice or orange juice
1.5 tablespoons cornstarch
2/3 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch salt
1/3 cup cold unsalted butter (shredded or cubed (5 tablespoons))

Steps:

  • Grease a 9 to 10-inch round baking dish (or similarly sized baking dish) with baking spray or grease with butter and set aside.
  • To a bowl, add gooseberries, sugar, zest, juice and cornstarch, stirring to combine until there are no streaks or big clumps of cornstarch remaining. Pour into prepared baking dish. Set aside.Note: One of the great things about crumbles, is the berry syrup at the bottom of the dish after it has baked. It's delicious spooned over the crumble and ice cream. If, however, you want things more set/less juice, you can add a little more cornstarch, about another 1/2 tablespoon or so.
  • To make crumble, in a bowl, whisk together the flour, sugar, cinnamon, nutmeg and salt.
  • Add cold butter to the crumble. Use a pastry cutter (or two knives) to cut butter into the flour mixture until you have coarse crumbles and some buttery clumps. Set aside.
  • Preheat oven to 350 degrees Fahrenheit.
  • Sprinkle crumble topping over the gooseberry filling. Place the dish on a baking tray to catch any spills that may happen (makes for easier cleanup). Bake for 50 minutes or until bubbly and the top is golden brown and crispy.
  • Carefully remove from the oven and allow to cool for 30 minutes or so before serving. This allows the crumble to set up and cool down.
  • Serve as is or with ice cream. Drizzle the gooseberry juices/syrup over top for an extra punch of flavour!

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