Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
- 2 cups fresh Cape Gooseberries, husked and washed
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
- parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour and salt. Add chilled butter cubes and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In a separate mixing bowl, combine Cape Gooseberries, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Mix well.
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
6. Pour the Cape Gooseberry mixture into the pie crust.
7. Brush the edges of the crust with beaten egg.
8. Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for at least 30 minutes before serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 45-50 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe makes one 9-inch pie, which serves 8 people.
Nutritional information:
- Calories: 280
- Fat: 14g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
Substitutions for ingredients:
- You can use frozen Cape Gooseberries if fresh ones are not available.
- You can use a store-bought pie crust instead of making your own.
Variations:
- You can add a crumb topping to the pie by mixing together 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup unsalted butter, and 1/4 teaspoon cinnamon. Sprinkle the mixture over the filling before baking.
- You can add a splash of vanilla extract to the filling for extra flavor.
Tips and tricks:
- Make sure to chill the dough before rolling it out to prevent it from sticking to the rolling pin.
- You can use a fork to crimp the edges of the crust for a decorative touch.
- If the edges of the crust are browning too quickly, cover them with foil during the last 10-15 minutes of baking.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, preheat the oven to 350°F and bake for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- You can garnish the pie with fresh Cape Gooseberries or a sprinkle of powdered sugar.
Pairings:
- This pie pairs well 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 cornstarch next time or let the pie cool for longer before slicing.
- If the crust is too dry, add more ice water next time or brush the edges with melted butter before baking.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the pie.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Cape Gooseberries, also known as Physalis, are native to South America and have been cultivated for centuries. They were introduced to Europe in the 18th century and have since become popular in many cuisines around the world.
Flavor profiles:
- Cape Gooseberries have a sweet and tangy flavor that pairs well with cinnamon and nutmeg.
Serving suggestions:
- Serve the pie warm or at room temperature.
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