"This is a good introduction to gooseberries for those who are unfamiliar with this fruit." — Carlotta
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pastry for a 9 inch double crust pie
1 1/2 tablespoons
This is the recipe I use, but only use 1 1/2 cups sugar. I usually add a bit of cinnamon before covering with the top crust. My mom uses this recipe, also, and she is famous in the community for her gooseberry pie!
I really hate to leave a bad review, as others seemed to have so much success with this one, but my results were so poor and disappointing. My pie turned out way, way too sweet! Actually, it is to the point of being almost inedibly and sickly sweet. I even used 2 more cups of gooseberries, as my pie plate is a large one, and the amount of sugar was still too much. I like a pie that is sweet, but also retains a bit of tartness from the berries, and I am sorry to say that this is definitely not it. If I were to make again I would reduce the sugar drastically because as it is now, it completely ruined my hard-picked berries. *update: In addition to the horrible sweetness of this pie, the filling never set, either. I thought a day in the fridge would fix it, but it didn't and I wound up having to tip my pie over the sink to drain out all the liquid. Luckily for me the crust recipe I use yields a sturdy base that didn't go mushy on me, otherwise I would have had to throw the whole thing away. I hate the pie, but my husband has taken on eating it because neither of us is very keen on wasting valuable time, effort and ingredients. I had given this 2 stars, but now it's definetly a 1... should be a zero, though.
A fine pie, but not enough gooseberries to fill a 9" shell. Used 4c of gooseberries, increased tapioca to 4tbl, decreased sugar to 1 1/2c.
This pie was great. It was not tart like some of the
other Gooseberry pie recipies I have tried. My husband
and my kids raved over it.
Recipe was very good BUT definitely too sweet as other reviewers say. I cut it back to 1.5 cups of sugar and it was still too much. I suppose it will depend on how ripe your gooseberries are. My parents have their own bushes, so mine were very ripe and very sweet. In my situation 1 cup of sugar would have been enough. I would advise between 1 cup sugar for very sweet very ripe berries to 1.5 cups for tart firm berries. Otherwise, nice simple recipe, loved the pie. The filling is typically thick for a fruit pie. If you like yours more congealed toss in an extra Tbls of tapioca. Final remark - depending on how you like your pies done, you may want to add 5 minutes to bake time.
I had just bought some gooseberries at the farmer's market and had no time to make jam. I made it and we just loved it! It is very sweet so I might cut down on the sugar next time and very rich but we savoured every bite!
A unique taste. Half my family found the tapioca a bit grainy. It is VERY juicy, perhaps the tapioca did not dissolve enough (it may need more time boiling on the stove than the recipe suggests). However despite the juice in the bottom of the pie pan, it did not taste dry...in fact it tasted great. Perhaps using frozen (all be it thawed and drained) berries had something to do with this. A keeper, but it is not your average pie!
Great recipe! I've also made this same recipe substituting splenda for my grandpa who is diabetic. When making gooseberry pie it is important to know if you have wild gooseberries or not--the "tame" kind taste very differently than wild gooseberries.
* Percent Daily Values are based on a 2,000 calorie diet.
Gooseberry Pie I
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 35
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