Gooseberry pie

Name: Gooseberry pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 800 g Dessert Gooseberries, stems removed; 150 g caster sugar, plus extra 2 tsp for topping; 2 tbsp elderflower cordial; 2 tbsp cornflour; 320 g sheet Jus-Rol Shortcrust Pastry; Plain flour, for rolling, if needed; 1 British Blacktail Free Range Medium Egg, beaten; Carte D’Or Madagascan Vanilla Ice Cream, to serve

Adding a dash of elderflower enhances the flavour of the gooseberries and brings this classic pie up to date. Serve warm with vanilla ice cream.

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Vegetarian

Serves6
CourseDessert
Prepare20 mins
Cook40 mins
Total time1 hr
PlusPreparation time 20 minutes + chilling

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800g Dessert Gooseberries, stems removed
150g caster sugar, plus extra 2 tsp for topping
2 tbsp elderflower cordial
2 tbsp cornflour
320g sheet Jus-Rol Shortcrust Pastry
Plain flour, for rolling, if needed
1 British Blacktail Free Range Medium Egg, beaten
Carte D’Or Madagascan Vanilla Ice Cream, to serve

Heat ½ the gooseberries in a pan with the sugar, cordial and cornflour. Simmer for 8-10 minutes, stirring until thick and most of the berries have broken down. Remove from the heat and stir through the remaining gooseberries. Allow to cool. Unbox the pastry according to pack instructions.
Spoon the filling into a 23cm pie dish with an 18cm base. Unroll the pastry, keeping it on the paper it comes with. Cut a strip (or strips) of pastry just wide enough to cover the lip of the dish, then attach to the lip using a little water. Dampen with water, then cover the pie with the rest of the pastry sheet. Roll it out with a little flour to fit, if needed. Using a sharp knife, trim the pastry, then crimp the edge with a fork. Use any trimmings to make decorations, if liked – fix these on with a little bit of egg.
Chill the pie, then preheat the oven to 200°C, gas mark 6. Cut a small cross through the centre of the pastry to allow steam to escape while cooking. Brush the pie with the beaten egg and scatter over 2 tsp sugar.
Bake for 25-30 minutes, until the pastry is golden and cooked through and the filling is bubbling. Cool for 10 minutes, then serve with the ice cream.

Typical values per serving (without ice cream) when made using specific products in recipe