GOOSEBERRY PIE I RECIPE | ALLRECIPES
This is a good introduction to gooseberries for those who are unfamiliar with this fruit.
Provided by Carlotta
Categories Vintage Pies
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 1 9-inch pie
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, CarbohydrateContent 568.3 g, CholesterolContent 2.4 mg, FatContent 63 g, FiberContent 25.9 g, ProteinContent 16.2 g, SaturatedFatContent 15.4 g, SodiumContent 2115.8 mg, SugarContent 420.1 g
GOOSEBERRY PIE RECIPE | BBC GOOD FOOD
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
Total Time 2 hours
Prep Time 30 minutes
Cook Time 50 minutes
Yield 6
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, FatContent 21 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 88 grams carbohydrates, SugarContent 54 grams sugar, FiberContent 5 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.03 milligram of sodium
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GOOSEBERRY JAM RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Afternoon tea, Condiment
Cuisine British
Calories 46 calories per serving
- Do a final skim on the finished jam then pour into the sterilised jars and seal. Store in a cool dark place – the jam will be good for up to 6 months. Keep in the fridge once opened.
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