A traditional sour cream pie plus gooseberries for a tart sweet treat. Much better than raisin any day!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.

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  • In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.

  • Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.

Nutrition Facts

422.6 calories; 5.7 g protein; 50.8 g carbohydrates; 59.2 mg cholesterol; 266.8 mg sodium. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2007
Very good pie! I used 2 cups of gooseberries because that was what I had and let's face it what was I going to do with extra gooseberries? So it was a little more tart than it would have otherwise been but it was perfect for us. Does anyone know why the berries in the picture are purple? All the gooseberries I've ever seen have been green. Read More
(37)

Most helpful critical review

Rating: 1 stars
06/24/2011
I thought that this would be great based on the other reviews but this pie was not good. The gooseberry flavor did NOT mesh with the sour cream mixture AT ALL. I would say blueberries or raspberries would be way better. Perhaps this is because I had green gooseberries and the pictures indicate that other users used red(?) gooseberries. Read More
(4)
48 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/21/2007
Very good pie! I used 2 cups of gooseberries because that was what I had and let's face it what was I going to do with extra gooseberries? So it was a little more tart than it would have otherwise been but it was perfect for us. Does anyone know why the berries in the picture are purple? All the gooseberries I've ever seen have been green. Read More
(37)
Rating: 5 stars
06/21/2007
Very good pie! I used 2 cups of gooseberries because that was what I had and let's face it what was I going to do with extra gooseberries? So it was a little more tart than it would have otherwise been but it was perfect for us. Does anyone know why the berries in the picture are purple? All the gooseberries I've ever seen have been green. Read More
(37)
Rating: 5 stars
08/29/2006
My first home grown gooseberry pie and it was great. I upped the berries to 2 cups. If you like the tartness and your berries are on the ripe side I recommend upping the berries to more like 2 1/2 cups and use a a full size 9 inch pan. Also you might crush about one cup of them before sugaring to keep so many from floating on top of the sour cream..mmm mmm good! Read More
(29)
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Rating: 5 stars
07/10/2008
My wife and I made this pie last night and was able to sample it today. Fantastic!! As recommended by another member we upped the amount of gooseberries to 2 cups and the sugar to 1 1/4 cup. We have the pink variety of gooseberry purchased from one of the catalogs and when ripe they have a nice sweet/tart flavor. I highly recommend this recipe! Read More
(15)
Rating: 5 stars
09/04/2006
I must admit I was quite skeptical when I prepared the sour cream filling and it was quite runny. However everything solidified beautifully and it was quite tasty - I have quite the sweet tooth so it's perfect for me but if you're not a big fan of sugar then I would suggest lessening the amount of sugar by a bit. Also I found that it needs many more gooseberries (I upped it to 1 1/2 cups and it still wasn't enough) Read More
(13)
Rating: 5 stars
12/26/2005
What a winner this recipe is. Will go into the 'again and again' box. This is the first year the gooseberry bushes have produced in abundance and all the neighbours have their share and also this recipe so the place is awash with gooseberry pies. Thanks for posting it. Read More
(10)
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Rating: 5 stars
06/23/2008
I made this recipe yesterday for my family and it was a huge hit! One person even said it was the best use of gooseberries they'd ever seen. I used 2 cups of gooseberries and added a little under 1/4 C extra sugar to account for that. I also used a pate brisee recipe from Martha Stewart for the crust and I used low-fat sour cream in the filling. Thanks for the great recipe! Read More
(10)
Rating: 5 stars
06/24/2007
I made the pie following the recipe exactly (except for a pinch of nutmeg in the filling). I had never made anything using gooseberries before. My significant other (who is also a professionally trained chef) said it was delicious and perfect. Too good to share with his best friend - who I usually share my baked goods with. Thanks for the terrific recipe. Read More
(7)
Rating: 4 stars
06/08/2008
If you like a tart pie this is a good gooseberry pie. I used two cups of berries but that wasn't enough. I might mash some of them to better distribute the tartness and use a little less sour cream. Anyway this pie was pretty tasty but you have to like a very tart pie! Read More
(7)
Rating: 5 stars
08/13/2004
I added an extra 1/2 c. of gooseberries for more flavor. This is a great pie and the sour cream mixture keeps it from being so tart! Read More
(6)
Rating: 1 stars
06/24/2011
I thought that this would be great based on the other reviews but this pie was not good. The gooseberry flavor did NOT mesh with the sour cream mixture AT ALL. I would say blueberries or raspberries would be way better. Perhaps this is because I had green gooseberries and the pictures indicate that other users used red(?) gooseberries. Read More
(4)