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Gooseberry Meringue Pie

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  All purpose flour 250 Gram (1 2/3 Cup)
  Butter 125 Gram, cut in small pieces (1/2 Cup Plus 1 Tablespoon)
  Sugar 50 Gram (1/4 Cup)
  Egg 1
  Gooseberries 1 Pound, washed and stemmed (500 Gram)
  Water 450 Milliliter (Scant 2 Cups)
  Milk 450 Milliliter (Scant 2 Cups)
  Egg yolks 2
  Cornstarch 20 Gram (3 Tablespoon)
  Egg whites 3
  Powdered sugar 150 Gram, sifted (Generous 1 Cup)

To make pastry, sift flour into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in sugar and egg to make a dough.
Wrap in foil and refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit a 9-inch (23-cm) springform cake pan.
Place dough in pan.
Bake blind 20 minutes or until golden.
Increase oven temperature to 425°F (220°C).
To make filling, simmer gooseberries, water and 2 tablespoons (25 g) sugar in a large saucepan until soft.
Cool in a strainer over a bowl.
In a medium bowl, beat remaining sugar, 1/4 cup (50 ml) milk, yolks and cornstarch.
Bring remaining milk to a boil in a medium saucepan.
Stir hot milk into cornstarch mixture.
Return mixture to heat; bring to a boil, stirring until thickened.
Pour into pastry shell.
Top with gooseberries.
To make meringue, beat egg whites until stiff.
Add powdered sugar and beat again.
Spread meringue over gooseberries.
Bake 5 to 10 minutes or until meringue is lightly browned.
Cool slightly in pan, transfer to a rack to cool completely.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3354 Calories from Fat 1183

% Daily Value*

Total Fat 134 g206.4%

Saturated Fat 77.6 g387.9%

Trans Fat 0 g

Cholesterol 895.4 mg298.5%

Sodium 433.9 mg18.1%

Total Carbohydrates 481 g160.3%

Dietary Fiber 26.4 g105.7%

Sugars 220.5 g

Protein 66 g131.9%

Vitamin A 111.5% Vitamin C 209.4%

Calcium 76.2% Iron 83.7%

*Based on a 2000 Calorie diet


Gooseberry Meringue Pie Recipe