This is a good introduction to gooseberries for those who are unfamiliar with this fruit.

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.

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  • Stem and rinse berries.

  • Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.

  • Pour fruit filling into pastry. Adjust top crust; cut slits to allow steam to escape. Brush top crust with milk and sugar.

  • Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

Nutrition Facts

2826 calories; protein 16.2g 32% DV; carbohydrates 568.3g 183% DV; fat 63g 97% DV; cholesterol 2.4mg 1% DV; sodium 2115.8mg 85% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2006
This is the recipe I use but only use 1 1/2 cups sugar. I usually add a bit of cinnamon before covering with the top crust. My mom uses this recipe also and she is famous in the community for her gooseberry pie! Read More
(52)

Most helpful critical review

Rating: 1 stars
08/13/2007
I really hate to leave a bad review as others seemed to have so much success with this one but my results were so poor and disappointing. My pie turned out way way too sweet! Actually it is to the point of being almost inedibly and sickly sweet. I even used 2 more cups of gooseberries as my pie plate is a large one and the amount of sugar was still too much. I like a pie that is sweet but also retains a bit of tartness from the berries and I am sorry to say that this is definitely not it. If I were to make again I would reduce the sugar drastically because as it is now it completely ruined my hard-picked berries. update: In addition to the horrible sweetness of this pie the filling never set either. I thought a day in the fridge would fix it but it didn't and I wound up having to tip my pie over the sink to drain out all the liquid. Luckily for me the crust recipe I use yields a sturdy base that didn't go mushy on me otherwise I would have had to throw the whole thing away. I hate the pie but my husband has taken on eating it because neither of us is very keen on wasting valuable time effort and ingredients. I had given this 2 stars but now it's definetly a 1... should be a zero though. Read More
(43)
31 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/07/2006
This is the recipe I use but only use 1 1/2 cups sugar. I usually add a bit of cinnamon before covering with the top crust. My mom uses this recipe also and she is famous in the community for her gooseberry pie! Read More
(52)
Rating: 1 stars
08/13/2007
I really hate to leave a bad review as others seemed to have so much success with this one but my results were so poor and disappointing. My pie turned out way way too sweet! Actually it is to the point of being almost inedibly and sickly sweet. I even used 2 more cups of gooseberries as my pie plate is a large one and the amount of sugar was still too much. I like a pie that is sweet but also retains a bit of tartness from the berries and I am sorry to say that this is definitely not it. If I were to make again I would reduce the sugar drastically because as it is now it completely ruined my hard-picked berries. update: In addition to the horrible sweetness of this pie the filling never set either. I thought a day in the fridge would fix it but it didn't and I wound up having to tip my pie over the sink to drain out all the liquid. Luckily for me the crust recipe I use yields a sturdy base that didn't go mushy on me otherwise I would have had to throw the whole thing away. I hate the pie but my husband has taken on eating it because neither of us is very keen on wasting valuable time effort and ingredients. I had given this 2 stars but now it's definetly a 1... should be a zero though. Read More
(43)
Rating: 4 stars
07/20/2008
A fine pie but not enough gooseberries to fill a 9" shell. Used 4c of gooseberries increased tapioca to 4tbl decreased sugar to 1 1/2c. Read More
(36)
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Rating: 5 stars
07/09/2003
This pie was great. It was not tart like some of the other Gooseberry pie recipies I have tried. My husband and my kids raved over it. Read More
(18)
Rating: 5 stars
07/21/2010
Recipe was very good BUT definitely too sweet as other reviewers say. I cut it back to 1.5 cups of sugar and it was still too much. I suppose it will depend on how ripe your gooseberries are. My parents have their own bushes so mine were very ripe and very sweet. In my situation 1 cup of sugar would have been enough. I would advise between 1 cup sugar for very sweet very ripe berries to 1.5 cups for tart firm berries. Otherwise nice simple recipe loved the pie. The filling is typically thick for a fruit pie. If you like yours more congealed toss in an extra Tbls of tapioca. Final remark - depending on how you like your pies done you may want to add 5 minutes to bake time. Read More
(18)
Rating: 5 stars
09/01/2005
I had just bought some gooseberries at the farmer's market and had no time to make jam. I made it and we just loved it! It is very sweet so I might cut down on the sugar next time and very rich but we savoured every bite! Read More
(13)
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Rating: 4 stars
02/24/2003
A unique taste. Half my family found the tapioca a bit grainy. It is VERY juicy perhaps the tapioca did not dissolve enough (it may need more time boiling on the stove than the recipe suggests). However despite the juice in the bottom of the pie pan it did not taste dry...in fact it tasted great. Perhaps using frozen (all be it thawed and drained) berries had something to do with this. A keeper but it is not your average pie! Read More
(11)
Rating: 5 stars
06/01/2010
Great recipe! I've also made this same recipe substituting splenda for my grandpa who is diabetic. When making gooseberry pie it is important to know if you have wild gooseberries or not--the "tame" kind taste very differently than wild gooseberries. Read More
(10)
Rating: 5 stars
09/26/2002
Wonderful way to use up my gooseberries! Read More
(9)