Gooseberry Pie

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Gooseberry Pie
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Health Score:
4,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
975
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie975 kcal(46 %)
Protein15.73 g(16 %)
Fat51.11 g(44 %)
Carbohydrates120.18 g(80 %)
Sugar added37.42 g(150 %)
Roughage6.46 g(22 %)
Vitamin A452.68 mg(56,585 %)
Vitamin D0.46 μg(2 %)
Vitamin E5.28 mg(44 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.44 mg(40 %)
Niacin3.34 mg(28 %)
Vitamin B₆0.13 mg(9 %)
Folate27.99 μg(9 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.11 μg(20 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C34.65 mg(36 %)
Potassium564.33 mg(14 %)
Calcium129.14 mg(13 %)
Magnesium42.17 mg(14 %)
Iron3.66 mg(24 %)
Iodine20.19 μg(10 %)
Zinc0.67 mg(8 %)
Saturated fatty acids27.04 g
Cholesterol203.32 mg

Ingredients

for
1
For the dough
300 grams
200 grams
100 grams
1 pinch
1
Butter (for the pan)
Pastry flour (for dusting)
For the filling
2 tablespoons
500 grams
2 tablespoons
40 grams
ground almonds
50 grams
1
1 tablespoon

Preparation steps

1.

For the dough, pour the flour onto a work surface and form a well in the center. Chop the butter into small pieces and spread around the flour. Pour the sugar, salt and egg into the well. Chop the ingredients well with a knife. Quickly knead into a smooth dough, wrap in plastic and chill for about 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F). Grease a tart tin with butter.

3.

Divide the dough in half. Roll out one half of the dough on a floured surface until about 3-4 mm (approximately 1/4 inch) thick. Line the tart tin with the dough, forming an edge. Roll out the second half of dough until slightly larger than the tin. 

For the filling, brush the bottom dough with the jelly. Rinse the gooseberries. Mix the gooseberries, almonds, sugar and cornstarch. Pour the gooseberry mixture on the dough and smooth. Place the second dough circle on top and press the edge. Mix the egg yolk and cream. Brush the top of the pie with the egg yolk cream mixture.

4.

Bake for about 50 minutes, until golden brown. If the pie is browning too quickly, cover with aluminum foil.

5.

Remove from the oven and let cool.

6.

Serve warm or chilled.