Ingredients with Measurements:
- 2 cups of fresh Otaheite gooseberries
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of unsalted butter
- 1 tablespoon of lemon juice
- 1 double pie crust
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. Rinse the Otaheite gooseberries and remove the stems.
3. In a medium-sized bowl, mix the sugar, cornstarch, salt, cinnamon, and nutmeg.
4. Add the Otaheite gooseberries to the bowl and toss until they are coated with the sugar mixture.
5. Add the lemon juice and stir gently.
6. Roll out one of the pie crusts and place it in the pie dish.
7. Pour the Otaheite gooseberry mixture into the pie crust.
8. Cut the tablespoon of butter into small pieces and scatter them over the top of the Otaheite gooseberry mixture.
9. Roll out the second pie crust and place it over the top of the Otaheite gooseberry mixture.
10. Trim the edges of the pie crusts and crimp them together to seal the pie.
11. Use a pastry brush to lightly brush the top of the pie crust with water.
12. Cut a few slits in the top of the pie crust to allow steam to escape.
13. Bake the Otaheite gooseberry pie for 45-50 minutes or until the crust is golden brown.
14. Remove the pie from the oven and let it cool for at least 30 minutes before 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: 270
Total fat: 9g
Saturated fat: 4g
Cholesterol: 10mg
Sodium: 160mg
Total carbohydrates: 47g
Dietary fiber: 1g
Sugars: 28g
Protein: 2g
Substitutions for ingredients:
- If you can't find Otaheite gooseberries, you can use regular gooseberries or raspberries instead.
- If you don't have cornstarch, you can use all-purpose flour instead.
- If you don't have unsalted butter, you can use salted butter but reduce the amount of salt in the recipe.
Variations:
- You can add a teaspoon of vanilla extract to the Otaheite gooseberry mixture for extra flavor.
- You can sprinkle some coarse sugar on top of the pie crust before baking for a crunchy texture.
- You can add a tablespoon of brandy or rum to the Otaheite gooseberry mixture for a boozy twist.
Tips and tricks:
- Make sure to rinse the Otaheite gooseberries well before using them in the recipe.
- Use a sharp knife to cut the butter into small pieces for easier distribution.
- Brushing the top of the pie crust with water helps to create a golden brown crust.
Storage instructions:
- You can store the Otaheite gooseberry pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or aluminum foil before storing.
Reheating instructions:
- To reheat the Otaheite gooseberry pie, preheat the oven to 350°F (175°C).
- Cover the pie with aluminum foil and bake for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the Otaheite gooseberry pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar for a pretty finish.
Garnishes:
- Fresh mint leaves
- Lemon zest
Pairings:
- A cup of hot tea or coffee
- A glass of cold milk
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with aluminum foil to prevent burning.
- If the pie filling is too runny, add a tablespoon of cornstarch to thicken it.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the Otaheite gooseberry pie in the refrigerator to prevent bacterial growth.
Food history:
- Otaheite gooseberries are native to South America and were introduced to the Pacific Islands in the 18th century.
- The fruit is also known as Tahitian gooseberry or Chinese gooseberry.
Flavor profiles:
- The Otaheite gooseberry pie has a sweet and tangy flavor with hints of cinnamon and nutmeg.
Serving suggestions:
- Serve the Otaheite gooseberry pie warm or at room temperature.
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