Gooseberry Pie
Ingredients
Directions
The book says “a good oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Put the gooseberries in a saucepan with enough water to prevent burning.
Stew the gooseberries slowly until they break, stirring often.
Sweeten the mixture abundantly and let it cool.
Assemble and bake
Pour the cooled mixture into a pie dish lined with puff pastry.
Cover with a top crust and bake in a 350°F (175°C) oven.
Serve
Serve cold, dusted with powdered sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gooseberries
- Provide the tart fruit that forms the main body and flavour of the filling.
- Sugar
- Sweetens the tart gooseberries and balances their acidity.
- Puff pastry
- Forms the buttery, flaky crust that encloses the filling.
The step that matters
Stew the gooseberries slowly until they break. Gooseberries contain a lot of pectin and water; slow cooking softens the fruit evenly and lets it thicken without scorching on the bottom of the pan. Stirring often prevents sticking and burning, which would give a bitter, unevenly cooked filling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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