Gooseberry Pie
Ingredients
Directions
The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the filling
Place 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 400°F (200°C) oven.
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 main tart flavour and, once stewed, the soft body of the filling.
- Sugar
- Sweetens the tart fruit and balances its acidity.
- Puff pastry
- Forms a flaky, crisp crust through its layers of fat and dough.
The step that matters
Let the filling cool before pouring it into the pastry. A hot filling melts the butter layers in puff pastry before they can puff in the oven, so the crust turns greasy and less flaky.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.