Best 10 Gooseberry Pie Recipes

GOOSEBERRY PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
• Stem and rinse berries.
• Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.
• Pour fruit filling into pastry. Adjust top crust; cut slits to allow steam to escape. Brush top crust with milk and sugar.
• Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

GOOSEBERRY PIE III

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.

GOOSEBERRY PIE

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

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 MERINGUE PIE

Steps:

• In a covered saucepan over medium heat, cook gooseberries and water for 3-4 minutes or until tender. Stir in 3/4 cup sugar; set aside., In another saucepan, combine 1/2 cup sugar and cornstarch. Gradually add milk until smooth; bring to a boil. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , In a bowl, beat egg yolks. Gradually whisk a small amount of hot filling into yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in gooseberry mixture. Pour into pastry shell. , In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Spread evenly over hot filling, sealing meringue to crust. Bake at 350° for 10-15 minutes or until golden. Store leftovers in the refrigerator.

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:

• 1. Preheat oven to 400 degrees. Place bottom pastry in pie pan. Sort, stem and rinse berries. Crush 1/2 cup berries add sugar, tapioca, and salt and mix. Place berries in a saucepan and cook and stir until mixture boils then cook 2 minutes longer.
• 2. Remove from heat, add remaining whole berries and cinnamon. Pour into pastry. Place top crust on pie, crimp edges, and cut slits for escape of steam. Brush with a little milk and sprinkle with a bit of sugar. Bake at 400 degrees for 35 minutes.

SOUR CREAM GOOSEBERRY PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
• Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.

GOOSEBERRY PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine sugar, flour and salt. Stir in gooseberries and sour cream. Stir well.
• Pour mixture into pie shell and then cover with second pie shell. Cut slits in top crust to allow for ventilation. Bake in preheated oven for 45 to 50 minutes.

LEMONADE ICE CREAM PIE FROM THE GOOSEBERRY PATCH

Steps:

• Preheat oven to 350. Set two 8- or 9-inch pie plates on the counter.
• Into each pie plate pour 1 1/2°C cracker crumbs and 1/4°C sugar; mix well with a fork. Drizzle 1/4°C butter over crumbs in one plate, use fork to mix & toss until well combined.
• Use the bottom of measuring cup (or your fingers), and starting in the middle of the pie plate, gently press crumbs to form a crust. Go outward in a larger and larger circle, pressing lightly as you go. Press side crust, too.
• Repeat with second pie plate; pop both pies into the oven for about 10 minutes. Remove and cool completely (I put mine into the freezer [with hotpads under the pan] after about 10 minutes of cooling--as I am very impatient!).
• Turn OFF the oven--it's hot enough, don'tcha think?.
• Into large mixing bowl, dump lemonade, about 3/4s of the whipped topping (reserve some for a thin layer to finish the pie), and all of the ice cream.
• With the whip, gently mix and gradually increase the speed until well-incorporated.
• Pour into cooled crusts.
• Place in freezer until filling is firm (several hours); spread or "garnish" with reserved whipped topping (if someone didn't already snitch it!).
• Freeze overnight; cover with plastic.
• Garnish (or not) with lemon slices or mint sprigs.
• SUBSTITUTIONS: Instead of lemonade, try other citrus or berry juice flavors. Garnish accordingly.
• Add flavorings to the reserved whipped topping (lemon, mint, orange, almond).
• Use Orange Juice instead of lemonade and Orange Sherbet instead of vanilla ice cream.
• You're COOL!