Best Gooseberry Pie I Recipes

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.

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.

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.

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.