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Looking for recipes for goosberry pie and or tarts.
My tame goosberries are fruiting for the first time. Planted them 3 years ago.
I have an excuse. CRS.
Check out this link. Looks promising.
Printed from COOKS.COM
2 full cups fresh steamed and rinsed gooseberries
2 c. granulated sugar, do not add water
Put into saucepan and stir in sugar well and allow to slowly cook until sugar is dissolved and berries are nearly cooked. In meantime make a thickening of 1/4 cup cool water and couple of tbsp. flour and a slight pinch of salt, mix this well and stir into hot gooseberries, continue cooking on medium low, until thickened, remove from heat and cool. Refrigerate while making and rolling out pie crust. Put nearly cool gooseberries in pie crust, add top crust, cut design in top crust for air vents. Bake at 425 degrees about 25 minutes, turn up oven heat to 450 degrees about 10 to 15 minutes, watch so crust doesn't get too browned. Remove and set on rack to cool.
In the middle of every difficulty lies opportunity. - Albert Einstein
Deep South CubFest
February 14 & 15, 2014
1 1/2 c. sugar
1/2 c. flour
4c. fresh gooseberries
Stir in sugar and flour together. Distribute half of gooseberries in pastry lined pie pan. Sprinkle with half the flour/sugar mixture. Top with remaining gooseberries and then with remaining flour mixture. Dot with butter. Add top crust with vents cut in it. Cover edges with foil to prevent burning.Bake at 425 35-45 min. until juices start to bubble through vents. Remove foil for last 15 min. of baking and let cool.
This was Brian's Grandma's recipe. She also showed me how to freeze fruit. Put 3c. of fruit and 1/2c. sugar in a bowl. Stir well and freeze in containers or in freezer bags. It stays good for 2 years and then you can put it in whatever want to make. I have done this with apples, pears, strawberries, peaches, blueberries, & cherries. Your fruit won't turn colors and it tastes fresh. It might be worth trying if you have a bumper crop.
3 posts • Page 1 of 1
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