Gooseberry-pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Wash and stem the gooseberries.
Make the filling
In a pot, stew the gooseberries until soft.
Add sugar and salt, then mix well.
Bake
Pour the mixture into a pie crust and bake without a cover until golden.
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 fruit body and tartness that forms the pie's filling.
- Sugar
- Adds sweetness and helps balance the gooseberries' natural tartness.
The step that matters
Stewing the gooseberries until soft. Gooseberries release pectin and juice as they cook, so stewing them fully softens the fruit and lets the filling thicken and set properly in the baked pie rather than staying watery.
“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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