Place 2 cups of berries in the pastry lined pie pan and sprinkle with half of sugar mixture. … 3. Bake in the preheated oven for 35 to 40 minutes, or until golden brown.
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In a small bowl, beat egg yolks and blend in a smallamount of milk mixture; stir well. Return egg mixture to hot mixture in pan,cook and stir over …
Instructions In a saucepan, stir together the reserve gooseberry syrup, cornstarch, salt and half of the sugar. Cook over medium heat, stirring until thickened. Remove from heat, gently stir in the the remaining sugar, butter, and the drained Gooseberries. Pour into pastry lined pie plate. Add top crust of lattice top, and then seal the edges.
Preheat oven to 425 degrees F. Drain gooseberries & reserve the syrup from the can. In a saucepan, mix sugar, cornstarch & salt, then add the reserved syrup & cook over medium heat 5 to 6 minutes or until thickened.
Pastry for double-crust pie (or already refrigerated pie crust) Stem and wash gooseberries. Put in large mixing bowl. Combine sugar, flour and salt in a smaller mixing bowl. Add sugar mixture to berries, then toss gently to coat the fruit. Fill a pastry-lined nine-inch pie plate with the gooseberry mixture; dot with butter. Adjust top crust.
Make the most of seasonal gooseberries and enjoy a beautiful sweet tangy low carb crumble, perfect on those rainy British Summer days! Gooseberries are a lower GI fruit, they are rich in fibre, copper, manganese, potassium, and packed with vitamin C, B5, and B6.