Gooseberry Pie
Ingredients
Directions
Make the filling
Combine 1 pound of sugar with 1 pound of gooseberries in a pot.
Add just enough water to prevent burning.
Cook until the mixture begins to gel.
Assemble
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
- Sugar
- Sweetens the filling and helps it thicken into a gel as it cooks.
- Gooseberries
- Provide the fruit base and natural pectin that lets the filling set.
- Rich puff pastry
- Forms the crisp, flaky base that holds the cooked fruit filling.
The step that matters
Cooking until the mixture begins to gel. Sugar and gooseberries must reach the point where pectin and sugar set the filling. Undercooked fruit stays runny and soaks the pastry, while overcooking can scorch the sugar and make the filling taste bitter.
“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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