Okay, pie lovers. I have a challenge for you. I challenge you to think outside the cherry, apple, peach, or rhubarb box and make a pie that’s a little different. In a recent visit to a Niagara market, I came across some gooseberries and was intrigued. Gooseberries look a little like a grape, only they are a bit manlier as they can grow beards. Legend has it that dreaming of gooseberries means that you will be in an embarrassing situation. So, with your best interest in mind, I say quit dreaming and get baking!
If you’re not feeling up to my pie challenge, you can also try Gooseberry Jam, or substituting it in other fruity desserts, such as fools, crisps, and crumbles. Just make sure to remove the tops and tails of the berries before you use them.
4 cups fresh gooseberries
2/3 cup to 1 cup sugar
¼ cup all-purpose flour
1 teaspoon salt
Pastry for double-crust pie (bonus points if you make your own!)
1 tablespoon butter
Cook the berries slightly in a small saucepan. Combine sugar, flour, and salt. Once the berries have cooled, add sugar mixture to berries and toss gently to coat fruit.
Roll out your pie dough and smear it with some melted butter before laying it out on a pie dish. Pour the berry mixture into the crust. Lay the top crust on and make it as pretty as you like, making sure to seal the edges (I use a fork to press them, but thumbs work too).
Cover edge of pie with foil. Bake in a 375 degree oven for 20 minutes. Remove foil and bake for 25 minutes more or until golden. Top with vanilla ice cream, and don’t forget to save me a piece!