Reviewed: Aug. 23, 2011

Excellent pie, but remember to glaze it. I had never made a pie before and this came out wonderful, albeit a bit pale from not glazing the crust. I made it using the recipe called "Pastry for Double-Crust Pie" Tart, sweet, tangy and creamy all in one. Nice, flaky crust.

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Reviewer:

Terry Inskip

Reviewed: Aug. 11, 2011

I agree with the other reviewers who suggest using 2C of gooseberries and lessening the sugar to about 3/4C. With that slight alteration, this is as delicious a tart pie as you'll ever eat! I made two of them this summer and they were both gone in a flash. :)

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Reviewer:

Padawan60

Cooking Level: Intermediate

Home Town: Birmingham, Michigan, USA

Living In: Royal Oak, Michigan, USA

Reviewed: Jul. 19, 2011

Pretty good. I got some gooseberries at the farmers market and decided to try this. My husband finished it off.

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Reviewer:

housgrll

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Jul. 18, 2011

What a great pie! The sour cream gives the pie a custard taste that goes well with the tart gooseberries. Ripe gooseberries are purple and make a beautiful pie. It is hard to get the ripe berries before the birds, but so worth the effort of picking and stemming.

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Reviewer:

tedallennv

Reviewed: Jul. 8, 2011

This recipe is much better than the traditional gooseberry pie recipe because the gooseberries are not overpowering, but they definitely have a presence. I'm sure it's good if you follow the recipe exactly. However, I followed others' advice and increased the berries to 2 cups, mashing half, and increased the sugar by another quarter cup. I've made it that way three different times and everyone has raved about it. I think the next time I make this recipe I will try adding cinnamon or pumpkin pie spice.

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Reviewer:

Celaphon

Reviewed: Jun. 23, 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.

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Reviewer:

m.lindsey261

Reviewed: Aug. 27, 2010

This was fun to make. The recipe itself is easy, but depending on the gooseberries the prep time can be very long...removing all the blossom ends from those tiny little berries was tedious. I used wild Colorado gooseberries which were very small. This recipe would be better with larger gooseberries like I used to see for sale in Midwest grocery stores. My gooseberries were neither sweet nor tart (kind of bland) and I thought the sugar level was about right. I'd never had a sour cream pie before, and this was very good.

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Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Jul. 13, 2010

This was great! I made it yesterday and everyone loved it. It's just about gone! The pie has a nice tart, but strangely aromatic taste. It's something I've never tasted before and I loved it. I threw a little allspice in there too and I used local eggs and the yolk is so much more yellow, and it gave the pie a kind of bright custard look. I'm definitely going to make this again with every gooseberry harvest!! I attached a picture if you want to see what it looked like!

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Reviewer:

emholbert

Reviewed: Jul. 9, 2010

This was a good pie but the sour cream just didn't seem right in it. I'm sure it's excellent for those who are used to sour cream pies but this just wasn't the pie for me. I used about 2 1/2 cups of berries like other reviewers had suggested and crushed about 1/2 of the berries before adding the sugar. I think this helped mix the flavors together but overall I wasn't a big fan of the sour cream.

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Reviewer:

sputzler

Reviewed: Jul. 4, 2010

Great recipe! This is the 1st year that my gooseberry bush produced and it was barely 1-1/4 cups. I changed this: I mixed the berries, sugar and a couple teaspoons of water in a pan and simmered for a few minutes, cooled for a bit, and then mixed with the sour cream mixture. I used a store bought graham cracker crust and baked for 55 minutes as the recipe directed. It wasn't as pretty as a doublecrust but after it was chilled, the flavor was awesome!

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