This is one of my favourite recipes and I look forward to Gooseberry season to make it. I am very fortunate that Cliff is a gifted gardener and we have a few gooseberry plants in the veggie garden. You can use different quantities of gooseberries and apple it doesn’t really matter so long as the total is 850g.
The pastry is my Gran’s basic recipe, I use it for everything, both sweet and savory pies or tarts, it also works perfectly with mince pies. I always double up the dough and freeze half.
170g butter or marg
60ml iced water
Cut marg/butter into dry ingredients, combine totally. Add cold water
Roll into circle to fit a 23cm pie dish, Place in pie dish. Cut another circle to fit on top. Put these in the fridge to chill while making the filling.
* If you are using the dough for another recipe Bake at 180deg C for 20 – 25 mins.
500g Apple peeled and diced
200g white sugar
15g butter (I sometimes forget to add this and it still turns out fine)
In a saucepan, combine fruit, sugar and cornstarch. Let it sit for about 10 mins (no less). Bring to the boil over medium heat stirring constantly. Lower the heat and simmer for 5 mins or until the juices thicken and become translucent. Remove from the heat and stir in butter.
Spoon into the pie base, place top circle over the fruit.
Bake at 180deg C for 45 – 55 mins.
When you have tried the recipe I would love to hear from you by posting a comment below