Reviewed: Aug. 13, 2004

I added an extra 1/2 c. of gooseberries for more flavor. This is a great pie and the sour cream mixture keeps it from being so tart!

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Reviewer:

STEPH

Cooking Level: Expert

Home Town: Glencoe, Minnesota, USA

Living In: Eagle Bend, Minnesota, USA

Reviewed: Aug. 27, 2005

I love making pies, and this was a great way to use my gooseberries. I took one to my mom, who said it was the best pie she'd ever tasted! I will cook a bit longer next time, though - we're at 4500 ft., so I should have made that allowance anyway.

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Reviewer:

lizbutter

Reviewed: Dec. 17, 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.

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8 users found this review helpful

Reviewer:

windwalker

Cooking Level: Intermediate

Living In: Hobart, Tasmania, Australia

Reviewed: Jul. 1, 2006

Very good...like it with more berries though so will try with 2 cups next time.

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5 users found this review helpful

Reviewer:

mimuful

Reviewed: Jul. 28, 2006

I didn't care for the taste but my husband loved it so I give it 4 stars.

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Reviewer:

katnap

Cooking Level: Intermediate

Living In: Kingston, Nova Scotia, Canada

Reviewed: 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!

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26 users found this review helpful

Reviewer:

kingofcoins

Reviewed: Sep. 4, 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)

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10 users found this review helpful

Reviewer:

J.Huggett

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Reviewed: 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.

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Reviewer:

Shana4105

Reviewed: Jun. 24, 2007

I made the pie following the recipe exactly (except for a pinch of nutmeg in the filling). I had never made anything using gooseberries before. My significant other (who is also a professionally trained chef) said it was delicious and perfect. Too good to share with his best friend - who I usually share my baked goods with. Thanks for the terrific recipe.

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5 users found this review helpful

Reviewer:

Toni C.

Reviewed: Jun. 7, 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!

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6 users found this review helpful