Recipe from Gourmet August 1998
Husband-Tested in Alice’s Kitchen
Yield: Makes One 9-inch pie
We had our Book Group over last night and I served this pie and Plum Black Raspberry Streusel Pie (recipe on this blog) for dessert. I made Perfect Pie Dough (recipe on this blog) a few days ago, wrapped it tightly and stored it in the refrigerator for the day of our company. Our Book Group buddies certainly liked the pies (and there are several husbands in the bunch, so this is definitely husband-tested.) I served this very tart pie with vanilla ice cream on the side. Yum! I purchased the lovely maroon gooseberries (you can use the green variety) at the Orange County HomeGrown Farmers Market from Brambleberry Farm. You can also find their lovely organic produce at Lost River Market & Deli.
1 quart gooseberries (about 1 1/3 pounds)
1 cup (or more) granulated sugar
1 teaspoon cinnamon
Husband-Tested in Alice’s Kitchen
Yield: Makes One 9-inch pie
We had our Book Group over last night and I served this pie and Plum Black Raspberry Streusel Pie (recipe on this blog) for dessert. I made Perfect Pie Dough (recipe on this blog) a few days ago, wrapped it tightly and stored it in the refrigerator for the day of our company. Our Book Group buddies certainly liked the pies (and there are several husbands in the bunch, so this is definitely husband-tested.) I served this very tart pie with vanilla ice cream on the side. Yum! I purchased the lovely maroon gooseberries (you can use the green variety) at the Orange County HomeGrown Farmers Market from Brambleberry Farm. You can also find their lovely organic produce at Lost River Market & Deli.
1 quart gooseberries (about 1 1/3 pounds)
1 cup (or more) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter (divided)
1 teaspoon sugar (I used the sparkly kind which I buy from Baker’s Catalogue. It doesn’t melt and so it makes the top of the pastry shimmer and a bit crunchy.)
Pull off tops and tails of gooseberries and halve berries lengthwise. In a 10-inch heavy skillet cook berries and 1 cup sugar over moderate heat, stirring, until sugar is dissolved and mixture is translucent, about 5 minutes. Stir in tapioca and simmer, stirring occasionally, 5 minutes. Stir in 1 tablespoon butter and cool completely.
Preheat oven to 400°F.
On a floured surface with a floured rolling pin roll out larger piece of dough into a 12-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate. Roll out remaining dough into an 11-inch round (about 1/8 inch thick.) Fill shell with cooled filling and brush edge of shell lightly with water.
Top with the second rolled out pie dough or cut out strips of dough and weave for the top, pressing ends of strips to edge of shell to seal. Trim edge of pastry and crimp decoratively. Melt remaining tablespoon butter and brush over pastry. Sprinkle pastry strips with remaining teaspoon sugar, being careful not to sprinkle crimped edge of pie or the sugar may burn.
Bake pie in middle of oven 20 minutes, or until edge is just golden. While pie is baking, cut a 12-inch square of foil and with scissors cut out a 7- to 8-inch round, discarding round. Put foil on top of pie to keep edge from burning and bake pie 30 minutes more, or until filling is bubbling all over and pastry strips are golden. Serve pie warm or at room temperature.
2 tablespoons unsalted butter (divided)
1 teaspoon sugar (I used the sparkly kind which I buy from Baker’s Catalogue. It doesn’t melt and so it makes the top of the pastry shimmer and a bit crunchy.)
Pull off tops and tails of gooseberries and halve berries lengthwise. In a 10-inch heavy skillet cook berries and 1 cup sugar over moderate heat, stirring, until sugar is dissolved and mixture is translucent, about 5 minutes. Stir in tapioca and simmer, stirring occasionally, 5 minutes. Stir in 1 tablespoon butter and cool completely.
Preheat oven to 400°F.
On a floured surface with a floured rolling pin roll out larger piece of dough into a 12-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate. Roll out remaining dough into an 11-inch round (about 1/8 inch thick.) Fill shell with cooled filling and brush edge of shell lightly with water.
Top with the second rolled out pie dough or cut out strips of dough and weave for the top, pressing ends of strips to edge of shell to seal. Trim edge of pastry and crimp decoratively. Melt remaining tablespoon butter and brush over pastry. Sprinkle pastry strips with remaining teaspoon sugar, being careful not to sprinkle crimped edge of pie or the sugar may burn.
Bake pie in middle of oven 20 minutes, or until edge is just golden. While pie is baking, cut a 12-inch square of foil and with scissors cut out a 7- to 8-inch round, discarding round. Put foil on top of pie to keep edge from burning and bake pie 30 minutes more, or until filling is bubbling all over and pastry strips are golden. Serve pie warm or at room temperature.
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