Louie Janes Gooseberry Pie Recipes

GOOSEBERRY PIE

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.

GOOSEBERRY PIE

Steps:

• Prepare pastry.
• Stem and rinse berries.
• Crush 1/2 cup berries add sugar, tapioca, and salt and mix.
• Cook and stir until mixture boils then cook 2 minutes longer.
• Remove from heat, add remaining whole berries.
• Pour into pastry.
• Adjust top crust, cut slits for escape of steam.
• Brush with milk and sugar.
• Bake at 400 degrees for 35 minutes.

LOUIE JANE'S GOOSEBERRY PIE

Steps:

• 1. Mix the first 6 ingredients and pour into pie shell.
• 2. Dot with butter or margarine; add top pie pastry.
• 3. Bake at 300°F until crust is golden brown, about an hour as ovens vary.
• 4. Make Caramel Icing by melting 1/4 cup butter or margarine in a saucepan.
• 5. Add 1/2 cup brown sugar; bring to boil and stir for 1 minute.
• 6. Cool slightly.
• 7. Add 1/4 cup milk and beat until smooth.
• 8. Add 2 cups powdered sugar and beat until smooth.
• 9. Pour over top of pie and let cool.

ALBION GOOSEBERRY PIE

Steps:

• Pie Crust: In bowl mix flour, baking powder and salt together.
• Set aside.
• Put shortening in a quart size bowl, pour boiling water over, with fork mix until creamy.
• Add flour mixture and mix into a dough.
• Chill 1 hour.
• Roll out for double crust 9 inch pie.
• Combine gooseberries, 1 cup sugar, and water and cook until berries are tender.
• Mix remaining sugar, flour, salt and spices together.
• Stir into gooseberries and cool.
• Preheat oven 450' degrees F.
• Pour into prepared pie shell, dot with butter, top with crust, seal edges, prick top with fork.
• Bake At 450' degrees F for 10 minutes.
• Reduce to 350' degrees F and bake 25 minutes longer.

PATCHWORK STRAWBERRY & GOOSEBERRY PIE

Steps:

• Put the egg yolk, butter, vanilla, sugar and salt in a food processor, and pulse until creamy and soft. Add the flour and pulse until the mixture comes together in clumps - don't overwork it. Tip onto a lightly floured surface and squish the dough together. Split into 2 pieces, one slightly larger than the other, then shape into smooth discs. Wrap in cling film and chill for 30 mins.
• Meanwhile, make the filling. Put the berries and sugar in a wide pan and cook for 5 mins until syrupy and the gooseberries are soft but not bursting. Drain in a colander over a bowl and leave to cool. Mix together the cinnamon and extra sugar, and set aside.
• Heat oven to 200C/180C fan/gas 6. Line a 23cm fluted tart tin with the larger piece of pastry (see above right). Prick the base several times with a fork, chill until firm, then line with foil and fill with baking beans. Bake on a baking sheet for 15 mins. Remove the foil and beans, and bake for a further 10 mins or until the bottom of the pastry is golden and feels sandy. Roll the second pastry disc to roughly the size of the tart and cut into 5cm squares.
• Scatter the semolina or almonds over the pastry base (this will help to prevent a soggy bottom). Top with the fruit and drizzle with 2 tbsp of the syrup. Space the pastry squares over the tart, brush with egg white, then scatter the pie with most of the reserved cinnamon sugar. Wrap only the edge of the pie with a collar of foil to protect it from overcooking, then bake for 30 mins until golden and crisp. Scatter with more spiced sugar and serve warm with thick cream and the fruity pink syrup in a jug for pouring.

GOOSEBERRY PIE

Steps:

• To make the pastry, mix the butter and icing sugar together in a bowl, then tip in 4 egg yolks. Add the flour and mix it all together with your fingers until you get a crumbly texture like damp breadcrumbs. Work in 1-2 tbsp water until the pastry just comes together, then divide it in half and roll it into 2 balls. This will make double the amount you need, so freeze half for another time. Lay the ball you are using on a floured surface, flatten it out with your hands, wrap the dough in cling film and chill for at least 30 mins.
• For the filling, tip the fruit, sugar and Port, if using, or a splash of water into a saucepan and simmer everything for about 10 mins until the fruit is soft. Taste for sweetness, adding more sugar if you think it needs it. Pour the fruit into a pie dish about 25cm wide and 5cm deep.
• Heat oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured surface so it's big enough to make a lid for your pie dish. Cut a thin strip of pastry to stick onto the lip of the pie dish - this doesn't have to be one continuous piece. Stick it on with a little water, then moisten the strip with more water and place the pastry lid on top. Press down firmly, trim off any excess pastry and crimp. Make a hole in the middle of the lid, brush the top with the remaining egg yolk and sprinkle over some caster sugar. You should have enough pastry trimmings left over to make some artistic leaves to decorate your pie, if you like. Bake for 30 mins or until the top is golden brown. Leave the pie to relax a little, then serve it with custard or vanilla ice cream.

CANNED GOOSEBERRY PIE

Steps:

• Preheat oven to 425 degrees F.
• Drain gooseberries & reserve the syrup from the can.
• In a saucepan, mix sugar, cornstarch & salt, then add the reserved syrup & cook over medium heat 5 to 6 minutes or until thickened.
• Remove from heat & add butter, gooseberries & cinnamon (if using), stirring until butter is melted.
• Line the bottom of a 9-inch pie plate with prepared pastry & pour the heated berry filling into it.
• Add the top crust or cut pastry for a lattice top, then seal edges securely. If the entire top is covered by the pastry, cut several vents into it.
• Bake at 425 degrees for 15 minutes, then lower the oven temperature to 350 degrees & bake another 20 to 30 minutes, or until golden brown.

GOOSEBERRY PIE

Steps:

• Clean the berries and put into a saucepan with 2- 3 Tbsp of water and cook just until the berries begin to burst.
• Cool them, then add flour and sugar that has been sifted tog.
• Put into prepared crust and dot with butter.
• Cover with top crust of pie, crimping the edges together so that the juice will not leak out.
• Bake at 425 degF for 15 minutes, then reduce the heat to 350 degF and bake for about 30 minutes longer.

GOOSEBERRY PIE

Steps:

• Mix all ingredients, except pie crusts.
• Let stand for 15 minutes.
• Pour into 1 pie crust; top with the remaining crust.
• Pinch and seal edges.
• Bake at 350ºF for 30 minutes.

GOOSEBERRY & CUSTARD PIES

Steps:

• First, make the compote. Put the sugar and vanilla pod with seeds in a saucepan with 3 tbsp water and bring to the boil. Try to gently swirl rather than stir. Drop in the gooseberries and simmer for 20 mins or until half the liquid has bubbled off. Divide between four small pie dishes and put in the fridge to cool while you make the custard.
• Put the cream, milk and vanilla pods with seeds in a saucepan and bring just to the boil. Meanwhile, in a large bowl, whisk the egg yolks, sugar, flour and cornflour together. Pour the hot milk mixture over the egg mixture, whisking constantly. Rinse out the saucepan, then pour the custard mixture into the pan. Cook on a low heat, whisking, for 5-6 mins until thick. Pour through a sieve over a large jug and discard the vanilla pods, then pour the custard over the compote in the pie dishes. Leave to cool.
• Heat oven to 180C/160C fan/gas 4. To make the pie lids, lay one sheet of the filo on the work surface and brush with the melted butter, then put another sheet on top. Repeat with the rest of the sheets. On the final layer, scatter over the sugar, then cut the pastry into four rectangles. Lightly scrunch each rectangle and place loosely on top of each pie dish. Bake the pies in the oven for 20 mins or until the pastry is golden and caramelised. Remove from the oven and serve.