Skip to main content
Dessert

Gooseberry Pie

A pie of gooseberries, sugar, and puff pastry, finished with castor sugar and served with cream or custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Gooseberry Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dish

  1. Butter the inside of a pie dish.

  2. Fill with picked and cleaned gooseberries.

  3. Sprinkle ½ lb. of sugar over the gooseberries.

Assemble the pie

  1. Line the edges with puff paste.

  2. Pour in a little water and moisten the edges of the crust with water.

  3. Cover the pie with more puff paste and cut it evenly around.

  4. Make a slit in the top with a knife.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C).

  2. When cooked, sprinkle castor sugar over it and serve with cream or custard.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gooseberries (in the method)
Provide the tart fruit filling that the sugar sweetens and balances.
Sugar
Sweetens the tart gooseberries and helps soften the fruit as it bakes.
Puff paste
Forms the flaky, layered crust that encloses the filling.

“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 CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes