Louie Janes Gooseberry Pie Recipes

Steps:

• 1. Mix the first 6 ingredients and pour into pie shell.
• 2. Dot with butter or margarine; add top pie pastry.
• 3. Bake at 300°F until crust is golden brown, about an hour as ovens vary.
• 4. Make Caramel Icing by melting 1/4 cup butter or margarine in a saucepan.
• 5. Add 1/2 cup brown sugar; bring to boil and stir for 1 minute.
• 6. Cool slightly.
• 7. Add 1/4 cup milk and beat until smooth.
• 8. Add 2 cups powdered sugar and beat until smooth.
• 9. Pour over top of pie and let cool.

Steps:

• On a piece of parchment generously dusted with flour, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim dough to a 1/2-inch overhang all around. Roll out remaining disk of dough in the same manner; transfer (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
• In a large bowl, toss together the gooseberries, granulated sugar, tapioca, cinnamon, lemon juice, and salt. Spoon into pie shell, mounding slightly in the center. Dot with butter. Lightly brush rim of pie shell with water. Center the remaining rolled dough on top of the fruit; gently press over the berries. Gently press the top and bottom pieces of dough together to seal. Using kitchen scissors, trim top piece of dough to a 1-inch overhang all around. Tuck dough under, and crimp edge as desired.
• Using a 1-inch round cookie cutter, make cuts in the top crust to allow steam to escape (do not remove rounds of dough). In a small bowl, whisk together egg yolk and cream; brush egg wash over entire surface of pie, being careful not to let it pool. Sprinkle pie generously with sanding sugar. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F, with the rack in the lower third.
• Place pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350°F. Continue baking, rotating sheet halfway through, until crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more. Transfer the pie to a wire rack to cool completely. The pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
• Place the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade. Add the butter and shortening, and process just until the mixture resembles coarse crumbs, about 10 seconds. (To mix by hand, combine the dry ingredients in a large bowl; use a pastry blender to cut in the butter and shortening.)
• With the machine running, pour ice water through the feed tube in a steady stream until the dough just holds together without being too wet or sticky; do not process more than 30 seconds. Test the dough by squeezing a small amount together: If it is crumbly, add a bit more water.
• Turn out the dough onto a work surface. Divide in half. Place each half on a sheet of plastic wrap; flatten into disks. Wrap in plastic, and refrigerate at least 1 hour or up to 2 days. Dough can be frozen, wrapped in plastic, up to 3 weeks; thaw in refrigerator.

Steps:

• Prepare pastry.
• Stem and rinse berries.
• Crush 1/2 cup berries add sugar, tapioca, and salt and mix.
• Cook and stir until mixture boils then cook 2 minutes longer.
• Remove from heat, add remaining whole berries.
• Pour into pastry.
• Adjust top crust, cut slits for escape of steam.
• Brush with milk and sugar.
• Bake at 400 degrees for 35 minutes.