Want gooseberry pie? The filling in the below recipe is from the Amish-Buggy brand, which you can buy from Amazon right here. That you to Arndt's Fudgery, which sells the Amish-Buggy brand for sponsoring this post. The filling is made and packed by an Amish family in Arthur, Illinois
Okay, my verdict is in. I've had a jar of this pie filling sitting on my counter for weeks and, finally, yesterday was the day. I had to make a gooseberry pie. I asked my daughter Aster she she thought of gooseberries. She scrunched up her nose "they kind of look like olives" she said. Hmmm, they kind of do, actually. I'm not sure I'd ever tried a gooseberry before. Honestly, I'm not even sure what a gooseberry is. So, if you are like me and are clueless about
Classic Gooseberry Pie
gooseberries, here is a Wikipedia link.
A slice of gooseberry pie!
Aster and my Mom made the pie yesterday and it turned out well. That said, I can't imagine ever waking up one morning and saying "you know, I'm going to make a gooseberry pie today!" There are just too many other fruit pies that I'd rather have before gooseberry: apple, peach, blueberry, or even some offbeat ones like huckleberry or elderberry. But was the gooseberry bad? No, it was pretty darn good. It just doesn't beat the classics in my opinion.
RELATED RECIPE: Best Ever Pie Crust
- 1½ cups granulated sugar
- ½ cup all-purpose flour
- 4 cups gooseberries (thawed if frozen)
- 2 tablespoons butter
- 2-3 tablespoons granulated sugar, for crust (optional)
- Roll out dough to fit 9-inch pie plate.
- Place bottom crust in pie plate, Roll out top crust and set aside.
- Combine sugar and flour in bowl; stir to mix well.
- Place 2 cups of gooseberries in pastry-lined pie plate.
- Sprinkle with half the sugar-flour mixture.
- Add remaining 2 cups gooseberries, and top with remaining sugar mixture.
- Dot with butter.
- Arrange top crust over filling.
- Seal and flute edges.
- Cut a few slits in the top to allow steam to escape.
- If desired, sprinkle 2-3 tablespoons sugar over top crust.
- Bake in preheated 425-degree oven for 30 to 40 minutes or until golden brown. Let cool on rack. Serves 6 to 8
SODA CRACKER PIE
3 egg whites
1 cup sugar
14 soda crackers, rolled fine
1 1 /2 teaspoons vanilla
1 /2 teaspoons baking powder
1 /2 cup chopped walnuts
1 cup whipped cream
10 ounces frozen strawberries
Beat egg whites until frothy and start adding sugar gradually and beat until mixture stands in stiff peaks.
Fold in vanilla, baking powder, crackers, and walnuts. Spread evenly in a well-greased 9" pie plate and bake at 325 for 45 minutes. Let cool.
Beat cream until stiff. Fold in strawberries. Spread over pie.
GEAUGA COUNTY PIE
1 cup corn syrup
3 cups water
1 1 /2 cups sugar
pinch of salt
1 tablespoon flour
1 tablespoon cornstarch
maple syrup to taste
CRUMBS:
1 cup sugar
½ cup butter or lard
2 cups flour
1 /2 teaspoon baking soda
½ teaspoon cream of tartar
pinch of salt
Mix together the filling ingredients and cook over medium heat. Cool. Put into crust. Mix the filling ingredients well and sprinkle on top. Bake at 350 until nice and brown.
CARAMEL CUSTARD PIE
1 cup sugar, scant
1 tablespoon flour, heaping
1 cup cream
2 egg yolks
1 2 teaspoon maple syrup
pinch of salt
1 cup of milk
nuts, chopped
2 egg whites
Mix flour sugar, yolks, maple, and salt. Add enough cream to make a thin batter. Then scald the milk and add to the batter. Beat egg whites and fold in. Sprinkle with nuts. Bake at 325 until done.
All-American Classic!
AMISH365 CLASSIC: SOUR CREAM APPLE PIE, what is more All-American than apple pie? Try this delicious Amish recipe for the fourth! Click here.
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