Gooseberry Pie
Ingredients
Directions
Prepare the filling
Stem and wash the gooseberries.
Line a pie tin with the bottom crust.
Fill the pie tin with the gooseberries.
Sprinkle 1 cup of sugar and ⅓ cup of water over the berries.
Assemble and bake
Cover with the top crust and seal the edges.
Bake until golden, slightly longer than a raspberry pie.
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 bulk of the filling and its tart flavour.
- Sugar
- Sweetens the tart berries and draws out juice to form a syrup.
- Pie crust
- Forms a structure that holds the filling and its juices.
The step that matters
Seal the edges. Sealing the top and bottom crusts keeps the berry juices from leaking out during baking. Escaped juice can burn on the pan and leave the pie underfilled, so press the edges firmly together.
“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.