About this recipe:This recipe is simple: I didn't include a pastry recipe because the frozen pastry you can buy in the shops is just as good! The gooseberries are cooked with sugar and a bit of cornflour for thickening.
450g (16 oz) fresh gooseberries
400g (14 oz) caster sugar
3 tablespoons cornflour
1/2 teaspoon salt
shop-bought shortcrust pastry to line and cover two 23cm (9 in) pie dishes
2 tablespoons semi-skimmed milk
1 1/2 tablespoons caster sugar
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Stem and rinse berries.
Crush 1/4 of the gooseberries in the bottom of a saucepan. Combine sugar, cornflour and salt; mix with crushed gooseberries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole gooseberries.
Pour fruit filling into pastry case. Adjust top pastry, pinching the seams, and cut slits to let steam escape. Brush with milk and sugar.
Altered ingredient amounts.
This is the recipe I use, but only use 300g sugar. I usually add a bit of cinnamon before covering with the top pastry. - 21 Jul 2008
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! - 21 Jul 2008