Best Sour Cream Gooseberry Pie Recipes

SOUR CREAM GOOSEBERRY PIE

Sour Cream Gooseberry Pie image

A traditional sour cream pie plus gooseberries for a tart sweet treat. Much better than raisin any day!

Provided by VANBOCKEL

Categories Desserts Pies Fruit Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

1 ¼ cups fresh gooseberries
1 cup white sugar
1 recipe pastry for double-crust pie
2 tablespoons all-purpose flour
1 pinch salt
1 cup sour cream
2 eggs, beaten
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 59.2 mg, Fat 22.4 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.9 g, Sodium 266.8 mg, Sugar 25.3 g

MAMA'S STYLE SOUR CREAM GOOSEBERRY PIE

Mama's Style Sour Cream Gooseberry Pie image

I grew up eating this as a child...My mom made the best Sour Cream Gooseberry Pie ever...We have always loved this pie...It has a flavor all it's own...

Provided by JoSele Swopes

Categories Pies

Time 1h15m

Number Of Ingredients 11

Ingredients

2 refrigerated pie crusts (top and bottom)
PIE FILLING
1 1/4 c fresh gooseberries
1 c brown sugar packed
2 1/2 Tbsp flour
1 tsp lemon juice
1 c sour cream
2 large eggs beaten
1 Tbsp cream sherry
2 tsp nutmeg (divided)
1 Tbsp raw sugar

Steps:

1. Preheat the oven to 350*. In a medium bowl, gently stir together the gooseberries ,brown sugar, flour. Let stand for 15 minutes. Press one of the pie crusts into a 9 inch pie plate.
2. In a medium bowl, stir together the lemon juice, and the sour cream, eggs and sherry. Add the gooseberry and sugar, nutmeg (divided) 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. Sprinkle top with raw sugar, and nutmeg (divided)
3. Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.