GOOSEBERRY PIE III
Simple, easy to make gooseberry pie.
Provided by Edi
Categories Desserts Pies Fruit Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C.) Roll dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a small bowl, mix together sugar and flour.
- Place 2 cups of berries in the pastry lined pie pan and sprinkle with half of sugar mixture. Put in remaining two cups of gooseberries, then sprinkle on remaining sugar mixture. Dot with butter. Cover with top crust and seal and flute edge. Cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 35 to 40 minutes, or until golden brown. Allow to cool. You may wish to cover the edge of pie with foil to prevent over-browning. If you do so, remove the foil for the final 15 minutes of baking.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 71.6 g, Cholesterol 7.6 mg, Fat 18.3 g, Fiber 5.1 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 255.1 mg, Sugar 37.6 g
GOOSEBERRY PIE
Green gooseberries come from a spiny bush. The sweet-tart berries are mellowed with sugar for this two-crust pie.
Provided by Midwest Living
Categories Food
Time 1h10m
Number Of Ingredients 8
Steps:
- Prepare pie pastry. Roll out half of the pastry to a 12-inch circle. Ease into a 9-inch pie plate. Trim pastry even with rim of pie plate. Set aside.
- In a medium saucepan, combine berries, and 1 tablespoon water. Cook over medium-low heat until the berries "pop," stirring occasionally.
- Combine the 1-1/2 cups sugar, the flour, and nutmeg; add to the gooseberries in the saucepan. Cook and stir until mixture just begins to bubble.
- Spread mixture in the pastry-lined pie plate. Roll out remaining pastry. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush top crust with cream or milk; sprinkle with a little sugar. Cover the edge of the pie with foil.
- Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 20 minutes more or until top is golden. Cool. Makes 8 servings.
Nutrition Facts : Calories 454 calories, Carbohydrate 71 g, Cholesterol 1 mg, Fat 18 g, Sodium 136 mg
GOOSEBERRY PIE
Categories Berry Dessert Summer Tapioca Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 9-inch pie
Number Of Ingredients 5
Steps:
- Pull off tops and tails of gooseberries and halve berries lengthwise. In a 10-inch heavy skillet cook berries and 1 cup sugar over moderate heat, stirring, until sugar is dissolved and mixture is translucent, about 5 minutes. Stir in tapioca and simmer, stirring occasionally, 5 minutes. Stir in 1 tablespoon butter and cool completely.
- Preheat oven to 400°F.
- On a floured surface with a floured rolling pin roll out larger piece of dough into a 12-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a fluted pastry wheel or sharp knife cut into 1-inch-wide strips. Fill shell with cooled filling and brush edge of shell lightly with water.
- Arrange about 6 pastry strips, parallel to each other and about 1/2 inch apart, over filling, pressing ends of strips to edge of shell to seal. (Reserve remaining pastry for another use.) Trim edge of pastry and crimp decoratively. Melt remaining tablespoon butter and brush over pastry. Sprinkle pastry strips with remaining teaspoon sugar, being careful not to sprinkle crimped edge of pie (sugar may burn).
- Bake pie in middle of oven 20 minutes, or until edge is just golden. While pie is baking, cut a 12-inch square of foil and with scissors cut out a 7- to 8-inch round, discarding round. Put foil on top of pie to keep edge from burning and bake pie 30 minutes more, or until filling is bubbling all over and pastry strips are golden. Serve pie warm or at room temperature.
GOOSEBERRY PIE
Martha grows gooseberries, which inspired this pie, in her garden in Bedford, New York. Although their season is short (early summer), gooseberries are worth seeking out for their unique flavor. They can be very tart, so increase the sugar if you prefer your pie on the sweet side.
Yield makes one double-crust 9-inch deep-dish pie
Number Of Ingredients 19
Steps:
- On a piece of parchment generously dusted with flour, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim dough to a 1/2-inch overhang all around. Roll out remaining disk of dough in the same manner; transfer (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
- In a large bowl, toss together the gooseberries, granulated sugar, tapioca, cinnamon, lemon juice, and salt. Spoon into pie shell, mounding slightly in the center. Dot with butter. Lightly brush rim of pie shell with water. Center the remaining rolled dough on top of the fruit; gently press over the berries. Gently press the top and bottom pieces of dough together to seal. Using kitchen scissors, trim top piece of dough to a 1-inch overhang all around. Tuck dough under, and crimp edge as desired.
- Using a 1-inch round cookie cutter, make cuts in the top crust to allow steam to escape (do not remove rounds of dough). In a small bowl, whisk together egg yolk and cream; brush egg wash over entire surface of pie, being careful not to let it pool. Sprinkle pie generously with sanding sugar. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F, with the rack in the lower third.
- Place pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350°F. Continue baking, rotating sheet halfway through, until crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more. Transfer the pie to a wire rack to cool completely. The pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
- Place the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade. Add the butter and shortening, and process just until the mixture resembles coarse crumbs, about 10 seconds. (To mix by hand, combine the dry ingredients in a large bowl; use a pastry blender to cut in the butter and shortening.)
- With the machine running, pour ice water through the feed tube in a steady stream until the dough just holds together without being too wet or sticky; do not process more than 30 seconds. Test the dough by squeezing a small amount together: If it is crumbly, add a bit more water.
- Turn out the dough onto a work surface. Divide in half. Place each half on a sheet of plastic wrap; flatten into disks. Wrap in plastic, and refrigerate at least 1 hour or up to 2 days. Dough can be frozen, wrapped in plastic, up to 3 weeks; thaw in refrigerator.
More about "gooseberry pie recipes"
GOOSEBERRY PIE | KITCHEN FRAU
From kitchenfrau.com
Cuisine American, CanadianCategory Baking, DessertServings 6Total Time 1 hr 10 mins
GOOSEBERRY PIE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 40 secs
ENGLISH GOOSEBERRY PIE | RECIPES | DELIA ONLINE
From deliaonline.com
SNOW WHITE GOOSEBERRY PIE - KEESHA'S KITCHEN
From keeshaskitchen.com
GOOSEBERRY PIE - ADAMANTKITCHEN.COM
From adamantkitchen.com
A VERY EASY ONE-CRUST GOOSEBERRY PIE | RECIPES | DELIA …
From deliaonline.com
AMISH GOOSEBERRY PIE AND FOUR OTHER FOURTH OF JULY PIES!
From amish365.com
GOOSEBERRY PIE RECIPE | RECIPES.NET
From recipes.net
SUMMERY GOOSEBERRY PIE RECIPE - THE POLONIST
From polonist.com
SIMON HOPKINSON’S RECIPE FOR GOOSEBERRY PIE - THE GUARDIAN
From theguardian.com
GOOSEBERRY PIE – CLASSIC RECIPE - OREGON FRUIT PRODUCTS
From oregonfruit.com
GOOSEBERRY PIE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
GOOSEBERRY PIE | DESSERT RECIPES | GOODTO
From goodto.com
10 OLD-FASHIONED GOOSEBERRY PIE RECIPES - CLICK …
From clickamericana.com
BUSH GULLY BOY'S GOOSEBERRY PIE | ALLYSON GOFTON
From allysongofton.co.nz
GOOSEBERRY PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
23 EASY GOOSEBERRY RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
OLD FASHIONED GOOSEBERRY PIE RECIPE - ONE OF GRANDMA'S FAVORITE …
From homemade-dessert-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #pies-and-tarts #desserts #fruit #american #oven #easy #european #heirloom-historical #holiday-event #vegetarian #pies #dietary #northeastern-united-states #pennsylvania-dutch #low-in-something #equipment #number-of-servings
You'll also love