What’s goose for the berry is … ummm…. gander… ummm. Never mind! I got that proverb all messed up.
Some years back, I discovered that a ‘mystery’ bush in my backyard is actually gooseberry (as documented in this post). I’ve never really taken care of them, and it doesn’t get much sun right along the house there, so not surprisingly it doesn’t yield many berries. But I was dismayed earlier this summer to discover the leaves had been devoured by some pest. Instead of looking like this:
it looked like this:
No leaves! How tragic. I never did see any kind of insect on there, and internet searches yielded a couple of ideas but nothing definitive. There were maybe a dozen berries along one stem, so apparently the pest didn’t eat the berries – or else it missed a few. Whatever it was, it emboldened me to buy gooseberries from the Farmer’s Market and bake a pie. I’d forgotten that I’d actually made one for us before (I only remembered making one for the teachers), so after a search of my cookbooks was fruitless (and pie-less) I turned to the internet. I found recipes at a couple of sites, including allrecipes, Dakota Local Food Network, and Thrifty Fun.
The recipes mostly call for 1 cup of berries – what’s up with that? I had a quart of gooseberries, which was about 3 cups. The recipes also call for anywhere from 1 to 4 eggs. I settled on 2. Most are pretty simple, but a few include spices. After pondering, my amalgamated result is below. (Although I’m not positive I used vanilla – not all recipes called for it).
Sour Cream Gooseberry Pie
2 pie crusts
3 cups (1 quart) fresh gooseberries (tipped and tailed, as they say)
3/4 – 1 cup white sugar
1 Tab flour
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1 cup sour cream
2 eggs, beaten
Preheat the oven to 400 degrees F.
Beat eggs. In medium bowl, combine sugar, flour, spices, salt and vanilla with sour cream. Add eggs and beat together until smooth. Gently fold in gooseberries.
Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
Put the gooseberry mixture into the crust. Place the second crust over the top – you can place it whole (in which case you need to cut vents), or cut into strips and weave it across the top. Crimp edges.
Bake at 400 for 10 minutes; turn down to 350 and continue baking for 45 more minutes.
Cool to room temp before serving; store in fridge.
I used green gooseberries instead of red this time around, so the result isn’t as colorful, but it was very tasty! And still good for breakfast.