Gooseberry Pir
Ingredients
Directions
Make the filling
Combine sugar and gooseberries in a pot.
Add just enough water to prevent burning.
Cook until the mixture begins to jelly.
Assemble
Spread the jelly over baked shapes of 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 fruit and tartness that form the filling.
- Sugar
- Sweetens the filling and helps it thicken into a jelly as it cooks.
- Rich puff pastry
- Forms the crisp, flaky base that holds the jelly.
The step that matters
Cook until the mixture begins to jelly. Cooking sugar and gooseberries together concentrates the fruit and dissolves the sugar, and pectin in the fruit sets the mixture as it cools. Stopping too early leaves it runny, while cooking too long can burn it, which is why the added water matters.
“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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