Gooseberry Pie
Ingredients
Directions
Combine sugar and gooseberries in a pot, adding enough water to prevent burning.
Cook until the mixture begins to gel.
Spread the mixture over shapes of baked rich puff pastry.
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 flavour and the bulk of the filling.
- Sugar
- Sweetens the filling and helps it thicken and gel as it cooks.
- Rich puff pastry
- Forms the crisp, flaky base that holds the fruit filling.
The step that matters
Cooking until the mixture begins to gel. Sugar and fruit pectin set together as the mixture reduces. Stopping too early leaves a runny filling, while cooking too long can make it stiff and overly sugary. Watch for the mixture just starting to thicken.
“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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