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This gooseberry pie recipe has some of the best pie filling I’ve ever tasted! It’s sweet and tart, just like your Grandma used to make!
Recently, my coworker gave me gooseberries from her Mom’s farm. I was THRILLED, but a bit nervous because although I had enjoyed my fair share of gooseberry pies growing up, I had never made one myself! So, I immediately turned to an old family cookbook to find a tried and true gooseberry pie recipe.
I quickly found a recipe from a family member who is famous for her home cooking and thought, “Bingo!” And even better, her pie called for frozen pie crusts! Like most of you, I rarely have the time or patience to make pie crust from scratch, so I focused entirely on making the most delicious gooseberry pie filling possible.
One thing that you may find unusual about this recipe is the addition of egg yolks to the filling. I was hesitant to add them. I thought, is this a typo? Surely, this is an accident. BUT, I trusted the original recipe and I’m so glad that I did. Adding the egg yolks made such a thick and rich filling. Also, you can see that I attempted a lattice, and kind of failed at it. Don’t be like me!
But, the pie still tasted wonderful because the filling was PERFECT! I’m so glad that I had enough gooseberries to make two pies; one for my coworker who so kindly gifted the gooseberries to me, and the other for a weekend visit from my parents.
When my Mom took her first bite, she said it was the “best gooseberry pie she had EVER had.” And trust me, that’s very high praise.
So, have you ever had gooseberry pie? I’d love to hear any memories that you have of this sweet and sour pie!
- 1 pint gooseberries
- 1/2 cup water
- 1 cup sugar
- 1 tbsp butter
- 2 tbsp flour
- 2 egg yolks
Pie crust topping
- 2 egg whites
- 1/4 cup sugar
- Preheat oven to 350 degrees.
- In a small saucepan, add gooseberries and water. Simmer for 2-3 minutes. Drain off some of the excess water, then return to the burner.
- Add the sugar, butter and flour, continue to simmer.
- Beat egg yolks and pour slowly into saucepan. Cook on medium-low heat until thick.
- Pour filling into still frozen pre-made pie crust.
- Top with a second pie crust, cutting slits to vent (or cut for lattice top).
- Brush the pie crust with egg whites. Sprinkle sugar on top.
- Cover the crusts of the pie with aluminum foil and bake for 20-25 minutes. Remove aluminum foil and bake for another 15-25 minutes, until the crust is browned.
You can pin this recipe by clicking here, or by clicking the image below!