Gooseberry Pie
This delightful gooseberry pie will transport your taste buds to a world of sweet and tangy flavors. With a buttery pastry crust enveloping tender, simmered gooseberries, this dessert is a perfect balance of sweet and tart. Serve it warm with a dollop of custard or a scoop of vanilla ice cream for a truly comforting and satisfying treat.
— Constant Cookbook
Ingredients
- 250g unsalted butter , softened
- 140g icing sugar
- 5 egg yolks
- 500g plain flour , plus extra for dusting
- 900g gooseberries
- about 200g/8oz caster sugar , plus extra for sprinkling
- 2 tbsp port (optional)
Instructions
- 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.
Cook Time
50M
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Calories: 548 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 88 grams carbohydrates
- Sugar Content: 54 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.03 milligram of sodium
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