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Dessert

Gooseberry Pie

A pie filled with gooseberries and sugar, served with boiled custard or sweet cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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

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

  1. Prepare the pie crust and line a pie dish.

  2. Fill the crust with gooseberries and sugar to taste.

  3. Optionally, cover with an upper crust before baking.

Bake and serve

  1. Bake in a 350°F (175°C) oven until the crust is golden and the filling is bubbly.

  2. Serve with boiled custard or sweet cream.

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
Provide the tart fruit filling that gives the pie its main flavour and bulk.
Sugar
Sweetens the tart gooseberries and balances their acidity.
Pie crust
Forms the container that holds the filling and browns during baking.

The step that matters

Baking until the filling is bubbly. Gooseberries are very tart and release a lot of juice. The filling must bubble throughout so the starch and sugar thicken it and the juices don't run out, and the crust needs to be fully golden for a crisp base.

“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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