Ingredients with Measurements:
- 2 cups fresh gooseberries, washed and stemmed
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 double pie crust (homemade or store-bought)
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the gooseberries, sugar, flour, cinnamon, nutmeg, and salt until well combined.
3. Roll out one of the pie crusts on a floured surface and transfer it to the pie dish. Trim the edges and prick the bottom with a fork.
4. Pour the gooseberry mixture into the pie crust and dot with the butter.
5. Roll out the second pie crust and cut it into strips. Arrange the strips on top of the filling in a lattice pattern.
6. Brush the top of the pie with a beaten egg or milk.
7. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool for at least 30 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Total fat: 12g
Saturated fat: 5g
Cholesterol: 15mg
Sodium: 200mg
Total carbohydrates: 42g
Dietary fiber: 2g
Sugars: 22g
Protein: 3g
Substitutions for ingredients:
- Gooseberries can be substituted with other tart fruits such as rhubarb or sour cherries.
- Granulated sugar can be substituted with brown sugar or honey.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Cinnamon and nutmeg can be substituted with other warm spices such as ginger or cardamom.
Variations:
- Add a splash of lemon juice to the filling for extra tartness.
- Top the pie with a streusel topping made with oats, brown sugar, and butter.
- Make mini pies using a muffin tin instead of a pie dish.
Tips and tricks:
- To prevent the bottom crust from getting soggy, brush it with a beaten egg before adding the filling.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the pie cool completely before storing it in the fridge or freezer.
Storage instructions:
Store the pie in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat the pie, preheat the oven to 350°F (180°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie warm with a scoop of vanilla ice cream or whipped cream on top.
Garnishes:
Sprinkle the top of the pie with powdered sugar or cinnamon for extra flavor.
Pairings:
Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the filling is too runny, add more flour or cornstarch to thicken it.
- If the crust is too dry, brush it with a little bit of milk or cream before baking.
Food safety advice:
Make sure to wash the gooseberries thoroughly before using them in the recipe.
Food history:
Gooseberry pie is a traditional dessert in many European countries, including England and Germany.
Flavor profiles:
This pie has a sweet and tart filling with warm spices and a buttery crust.
Serving suggestions:
Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A