Open gooseberry pie

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  •     Serves 6 
  •     For the pastry 
  • 175 g   plain flour  
  • 50 g   ground hazelnuts or almonds  
  • 100 g   butter  
  • 2   tbsp golden caster sugar  
  • 1   free range egg yolk  
  • 2 – 3   tbsp cold water  
  •     For the filling 
  • 1   free range egg white  
  • 4   tbsp ground hazelnuts or almonds  
  • 650 g   gooseberries  
  • 4   tbsp golden caster sugar  
  • 1   tbsp demerara sugar  


0 Minuten
ganz einfach
Place the flour and ground nuts in a mixing bowl and add the butter cut into chunks. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar, make a well in the centre of the ingredients and add the egg yolk and most of the water and mix to a soft dough adding more water if required. Cover and allow to rest in a cool place for 30 minutes
Top and tail the gooseberries and rinse well. Roll out the pastry to form a rough circle about 30cm in diameter, there is no need to be too precise. Transfer to a baking sheet and brush the surface with a little beaten egg white. Sprinkle the ground nuts into the centre of the pastry leaving about a 3cm border around the edge
Pile the gooseberries into the centre, sprinkling with caster sugar as you do so. Fold the edges of the pastry over the fruit to form an open pie. Brush the pastry edges with egg white and sprinkle with the demerara sugar. Bake in a preheated oven 200ºC/gas mark 6 for 35 to 40 minutes until the pastry is crisp and golden
You can grind your own hazelnuts in a food processor then when making the pastry, whiz the ground nuts and flour together in the processor to chop finer
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Foto: Pankrath, Tobias

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