Thursday, June 7, 2012

Gooseberry Pie

If you live in the Midwest, chances are gooseberry season is upon you! The ones we have growing in our woods are known as Missouri Gooseberries, and are green when unripe, fading to a deep purple when they are at their peak.


You can harvest these beauties at all stages, but when green they are extremely sour and astringent. As they begin to ripen, the flavor mellows to a mild tartness, and when a deep purple, they taste like a tiny plum. After finally identifying these plants growing in our woods, more exploring around our land led us to discover a lot of thickets of them.

Yesterday, Tad and I decided to go out and check on the status of them and were pleased to find many ripe ones. Harvesting them was no easy task, though, as the stems are very spiny, and the ripest of the fruits will fall off of the shrub no matter how careful you are.

Add in a multitude of ticks, dense undergrowth, and high humidity, and you have a glorious adventure of foraging for wild foods.

So if you plan to go looking for wild gooseberries, wear jeans to protect from the vicious brambles (although you will still get poked and scratched to no end), do not expect to get a huge bounty of a harvest, and do an intensive tick check after it is all said and done.


After harvesting, the gooseberries still have two stems on them which need to be removed. Next time, I think I may just toss them into my foodmill to see how that works... destemming the 1lb of berries we got took a really, really long time.

It turns out that our harvest was just enough to make one fantastic gooseberry pie.



Gooseberry Pie
3 cups of gooseberries
3/4 cup sugar
3 tbsp honey
3 tbsp cornstarch
1/4 tsp salt
2 tbsp unsalted butter
A pinch of nutmeg and cinnamon

1. Preheat oven to 450 degrees
2. Crush the gooseberries and combine them with sugar, honey, cornstarch, spices, and salt.
3. Cook over a low heat and stir until the mixture thickens
4. After lining your pie pan with pastry dough, pour the mixture into it. Scatter bits of the butter throughout the filling
5. Cover with the top layer of pastry, cut slits, crimp the edges, and bake at 450 for 5 to 10 minutes
6. Knock the heat down to 350 degrees and bake until golden brown

The only pie pan I have is a deep dish one, hence why the pie looks so flat. But boy was it good! For this recipe, you can use all green/unripe berries and adjust the amount of sugar you add to them. Same goes for using entirely ripe berries, as the filling may need less sugar.

Since we used a variety of berries, ranging from green to deep purple, 3/4 cup of sugar turned out to be the magic number. It was sweet enough to appease Tad, while tart enough to keep me happy at the same time.

This was the second time I have made pie crust from scratch. The first time was a chewy disaster. This time it was a flakey masterpiece. I followed the steps listed here, so if you are afraid of making your own pie dough (like I was), check that link out.

Want to see what other people are doing with their harvests? Check out Thursday's Kitchen Cupboard.

30 comments:

  1. Yummy! We have gooseberries here, too. Not in the Valley, but up in the mountains...I have forage for them up at my cabin. They aren't ripe until August and September...can't wait!

    ReplyDelete
  2. Yummy and totaly worth the effort! wish we had them here so I can go picking.

    ReplyDelete
  3. I've never met a gooseberry, but that pie looks delicious! Guess I need to venture to the Midwest more often.

    ReplyDelete
  4. I've never had a gooseberry either. That pie definitely looks delicious!

    ReplyDelete
  5. A perfect day for a perfect post on Thursday's Kitchen Cupboard. I bet that pie was tasty!

    ReplyDelete
  6. Well, I WOULD be reading your blog at 12:45 AM and see pictures of your delicious pie! Now I'm starving for a piece of pie and I should be thinking about going to bed !! I've never picked gooseberries, but it sounds a lot like picking wild blackberries --- except you get lots and lots of chiggers instead of ticks. Both are bad! Your pie looks excellent. I can almost taste it.! Off to the kitchen for a piece jelly bread to tied me over till breakfast.

    ReplyDelete
  7. Sounds like quite an adventure in the woods foraging for berries! and well worth the trouble the pie looks delish.

    ReplyDelete
  8. I just love gooseberries but have never heard of wild ones growing over here in Britain. You are lucky having picked those!!

    ReplyDelete
  9. Just talking about gooseberry pie gets my mouth watering! We just live too far south. :( So pardon me while I drool over yours. :)

    ReplyDelete
  10. The pie is in the oven right now and it smells absolutely amazing! Thanks for posting your recipe :)

    ReplyDelete
  11. so far i did not try this. First time i will follow your instruction.

    ReplyDelete
  12. Hi I am so delighted I found your website, I really found you by mistake, while I was browsing
    on Aol for something else, Anyways I am here now and would
    just like to say kudos for a tremendous post and a all round interesting blog
    (I also love the theme/design), I don't have time to go through it all at the moment but I have book-marked it and also added in your RSS feeds, so when I have time I will be back to read a lot more, Please do keep up the fantastic work.

    Look into my homepage; http://www.nodepositcasinobonuses.net

    ReplyDelete
  13. Solid materials here on blogger.com, dude.
    I'm glad you've had the opportunity to gather up all this info right here, and
    I'm liking the way you present it. You are making it enjoyable and you still take care to keep it intelligent. I think I can gather a lot from you. A helpful blog undoubtedly.

    Also visit my weblog - Cost

    ReplyDelete
  14. Padlocked, it had 89, 000 miles around paphos car hire,
    if you are planning to travel to the southern California leaving all your
    worry and tension of cars at a sensible price.

    ReplyDelete
  15. Solid write up. I'm studying something similar here at Texas Tech. It's truly stimulating to understand writing from other
    people and see a little bit from their source.
    I’d like to utilize some of this information on my own site (if you don’t mind).
    And of course, I'll offer a backlink to your site at blogger.com on my own blog. Thanks for posting.

    my web blog; dzizoo.com

    ReplyDelete
  16. Way cool! Some very valid points! I appreciate you penning this article and also the rest of the site is
    also very good.

    Here is my homepage tobi

    ReplyDelete
  17. I'm a writer from Manangatang, Australia just forwarded this onto a colleague who was conducting some sort of research on this. And she in fact ordered me lunch just because I discovered it for her... lol. So allow me to paraphrase this.... Thanks for the meal... But anyways, thanx for spending some time to discuss this matter here on your site.

    My web site :: sqlkt.com

    ReplyDelete
  18. It's really nice that you've taken the time and effort to help those out there who are
    searching for resources within this subject. You have put in an considerable
    amount of dedication into these solutions, and it has enabled people in our
    field to collect great benefits. Your worthwhile help and
    advice will mean a lot to me and much more to my peers.


    Here is my blog post ... Tubérculo

    ReplyDelete
  19. Terrific work! This is the kind of info that are meant to be shared around the net.
    Shame on Google for not positioning this put up upper!
    Come on over and seek advice from my website . Thank you =)

    Also visit my page Http://www.amaderfaridpur.com/index.php?do=/Blog/31755/the-way-in-which-webcams-can-help-folks-Communicate/

    ReplyDelete
  20. Thanks for sharing your thoughts on texas 99 lacrosse.
    Regards

    Check out my web site: in gallery

    ReplyDelete
  21. It's very effortless to find out any topic on net as compared to books, as I found this article at this web page.

    My webpage - click through the Up coming page

    ReplyDelete
  22. With havin so much content and articles do you ever run into any issues
    of plagorism or copyright infringement? My blog has a lot of unique content I've either authored myself or outsourced but it seems a lot of it is popping it up all over the web without my agreement. Do you know any techniques to help prevent content from being ripped off? I'd
    really appreciate it.

    my homepage http://shwiing.com/MichelleF

    ReplyDelete
  23. This design is spectacular! You definitely know how to keep a
    reader amused. Between your wit and your videos, I was almost moved to start my own blog (well, almost.

    ..HaHa!) Fantastic job. I really enjoyed what you had to say, and more than that,
    how you presented it. Too cool!

    Also visit my web blog ... on front page

    ReplyDelete
  24. It's going to be finish of mine day, but before ending I am reading this fantastic paragraph to increase my know-how.

    Here is my web blog ... more

    ReplyDelete
  25. Help! I have what looks amazingly like a wild gooseberry growing in front of my new house. The berries are green, but yellowing up, and thorny...not the branches, the actual berries! Does someone know if these are these real, edible gooseberries? I live in a forested intermountain area (app. 4000 ft. ) of Northern California. I know this isn't a garden Q & A site, but you all seem as fanatical about fruit as I am, so I hoped no one would mind...if I've made a huge blunder by posting this kind of thing here, please forgive me. Pat rishelpatricia@gmail.com

    ReplyDelete
  26. Pat yes those are gooseberries.

    ReplyDelete

Thanks for visiting, and I appreciate you taking the time to comment!