Sour Cream Gooseberry Pie Recipe

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Most Helpful Positive Review

Jun 21, 2007

Very good pie! I used 2 cups of gooseberries because that was what I had, and let's face it, what was I going to do with extra gooseberries? So it was a little more tart than it would have otherwise been, but it was perfect for us. Does anyone know why the berries in the picture are purple? All the gooseberries I've ever seen have been green.

—Shana4105

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Most Helpful Critical Review

Jun 24, 2011

I thought that this would be great, based on the other reviews, but this pie was not good. The gooseberry flavor did NOT mesh with the sour cream mixture AT ALL. I would say blueberries or raspberries would be way better. Perhaps this is because I had green gooseberries, and the pictures indicate that other users used red(?) gooseberries.

—m.lindsey261

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34 Ratings

Aug 29, 2006

My first home grown gooseberry pie, and it was great. I upped the berries to 2 cups. If you like the tartness and your berries are on the ripe side, I recommend upping the berries to more like 2 1/2 cups, and use a a full size 9 inch pan. Also you might crush about one cup of them before sugaring to keep so many from floating on top of the sour cream..mmm mmm good!

—kingofcoins

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Jul 10, 2008

My wife and I made this pie last night and was able to sample it today. Fantastic!! As recommended by another member, we upped the amount of gooseberries to 2 cups, and the sugar to 1 1/4 cup. We have the pink variety of gooseberry purchased from one of the catalogs and when ripe, they have a nice sweet/tart flavor. I highly recommend this recipe!

—mbeach89

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Sep 04, 2006

I must admit, I was quite skeptical when I prepared the sour cream filling and it was quite runny. However, everything solidified beautifully and it was quite tasty - I have quite the sweet tooth, so it's perfect for me, but if you're not a big fan of sugar then I would suggest lessening the amount of sugar by a bit. Also, I found that it needs many more gooseberries (I upped it to 1 1/2 cups and it still wasn't enough)

—J.Huggett

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Jun 23, 2008

I made this recipe yesterday for my family and it was a huge hit! One person even said it was the best use of gooseberries they'd ever seen. I used 2 cups of gooseberries and added a little under 1/4 C extra sugar to account for that. I also used a pate brisee recipe from Martha Stewart for the crust, and I used low-fat sour cream in the filling. Thanks for the great recipe!

—paperclippy

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Dec 26, 2005

What a winner this recipe is. Will go into the 'again and again' box. This is the first year the gooseberry bushes have produced in abundance and all the neighbours have their share and also this recipe so the place is awash with gooseberry pies. Thanks for posting it.

—windwalker

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Jun 07, 2008

If you like a tart pie, this is a good gooseberry pie. I used two cups of berries, but that wasn't enough. I might mash some of them to better distribute the tartness and use a little less sour cream. Anyway, this pie was pretty tasty but you have to like a very tart pie!

—aijiesi

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Nutrition

Calories
423 kcal
21%

Carbohydrates
50.8 g
16%

Cholesterol
66 mg
22%

Fat
22.4 g
34%

Fiber
2.7 g
11%

Protein
5.7 g
11%

Sodium
315 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream Gooseberry Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 423
Calories from Fat: 201

% Daily Value *
Total Fat 22.4g 34 %
Saturated Fat 7.9g 39 %
Cholesterol 66mg 22 %
Sodium 315mg 13 %
Potassium 137mg 4 %
Total Carbohydrates 50.8g 16 %
Dietary Fiber 2.7g 11 %
Protein 5.7g 11 %
** Sugars 25.3g
Vitamin A 6 %
Vitamin C 11 %
Calcium 6 %
Iron 17 %
Thiamin 21 %
Niacin 21 %
Vitamin B6 3 %
Magnesium 5 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.