English Gooseberry Pie
Delia is overloaded with gooseberries at the moment so we have made this English Gooseberry Pie
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|You will need a Delia Online loose-based shallow tin 20cm by 2cm (or similar) and a baking sheet|
Begin by making the pastry as described in shortcrust pastry, see recipe below. Then leave it to rest in a polythene bag in the refrigerator for 30 minutes.
Meanwhile, prepare the gooseberries by topping and tailing them using a pair of kitchen scissors.
Pre-heat the oven, and baking sheet, to 220°C, gas mark 7
Next take about half of the rested pastry and roll as described in the shortcrust pastry recipe to 26cm in diameter then carefully roll the pastry round the rolling pin and transfer it to the centre of the tin.
Now, using your hands, gently press the pastry into the tin to line the base and sides making sure you ease the pastry into the corners and press it against the sides, don’t stretch it, leaving the edge of the pastry overhanging the sides.
Next scatter the semolina all over the base of the pastry then arrange the gooseberries on top, spreading then out evenly and sprinkle the sugar over them.
Now roll the remaining pastry out as before. Brush pastry rim of the base with a little cold water then carefully lift the lid, using the rolling pin again, over the top of the pie.
Press the edges of the pastry base and the lid together, then turn the edges inwards and press them together again to get a good seal all round, leaving about 5mm overhang.
Then use your fingers to flute the edge of the pasty all round.
To do this hold the edge of the pastry down with two fingers that are slightly apart and use a finger from your second hand to draw the pastry inwards between the two fingers to form a fluted edge.
Now make a hole in the centre, about the size of a 50p piece to allow the steam from the gooseberries to escape.
Then brush top with lightly beaten egg white and sprinkle with demerara sugar then place the pie on the pre-heated baking sheet and bake on a high shelf for 10 minutes.
After that reduce the temperature to 190°C, gas mark 5 and place the pie on a lower shelf (just below centre) to cook for a further 35 – 40 minutes or until it has turned a deep golden brown.
Remove the pie and allow it to stand for at least 15 minutes before removing from the tin and serve warm with whatever you like best, clotted cream, chilled pouring Jersey cream or homemade gooseberry ice cream (see related recipe below)
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A well-made, thinly rolled shortcrust provides a discreet 'melt in the mouth' presence, a perfect backdrop to the richness, intensity or even delicacy of filling and ingredients.
This ice cream is unbelievably good. Perhaps one of the best treats of early summer would be to serve A Very Easy One Crust Gooseberry Pie accompanied by home-made ice cream: what a combination!
This American idea for making a pie is blissfully easy – no baking tins and no lids to be cut, fitted and fluted. It looks very attractive because you can see the fruit inside and, because there is less pastry, it's a little easier on the waistline.
This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor – which makes it one of the fastest baked fruit desserts imaginable.
I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate. If you're serving this to someone who doesn't like yoghurt, don't worry – they won't know.
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