Sprinkling the base of the goosberry pie with ground almonds or hazelnuts is a little trick to absorb the juice that the gooseberries release during baking so it does not become soggy.
14 people made this
For the base
125g plain flour
1 pinch salt
50g butter or margarine
30g caster sugar
For the filling
2 tablespoons ground almonds or hazelnuts
2 teaspoons vanilla sugar
For the topping
50g caster sugar
2 teaspooons vanilla sugar
1 teaspoon cornflour
50ml double cream
Method Prep:25min › Cook:1hr › Ready in:1hr25min
Mix all ingredients for the base in a bowl and knead to a smooth ball. Wrap in cling film and refrigerate until firm, 1 to 2 hours.
Wash, dry and trim the gooseberries, removing the blossom ends.
Preheat the oven to 200 C / Gas 6. Grease a 20cm springform tin.
Roll out about two-thirds of the base mixture to a 20cm circle and line the tin. Roll out the rest of the pastry and cut it into strips of even width. Use them to line the sides of the tin and gently press on them so they stick to the tin. Prick the bottom several times with a fork and sprinkle with the almonds. Cover with the gooseberries and 2 teaspoons vanilla sugar.
Bake in the lower third of the preheated oven for 20 minutes.
Meanwhile for the topping beat the egg with 50g sugar in a bowl, then add vanilla sugar, cornflour and cream.
After 20 minutes baking time, pour the custard topping over the gooseberries and bake until set, about 30 more minutes. Then cover the top with baking parchment, reduce the oven temperature to 180 C / Gas 4 and bake until golden brown, 10 to 15 more minutes. The pie is done with a tester inserted in the centre comes out clean.
Gently loosen the sides from the tin and and let cool completely while leaving the rim on. Unmould before serving.