Dessert Recipes > Gooseberry and Rosemary Pie

This recipe is part of the June 2006 Recipes Menu

Starter - Asparagus with Lemon
Main Course - Norfolk Lamb Parcel
Dessert - Gooseberry and Rosemary Pie with Gramum's Rich Pastry

How to make gooseberry and rosemary pie:
An interesting and unusual recipe which features gooseberries flavoured with a sprig of rosemary. The pastry for this recipe is enriched with egg yolks, sugar and butter.


3 cups gooseberries, topped and tailed washed and drained
1 level teaspoon semolina
3 tablespoons Demerara sugar
3 inch fresh rosemary sprig

for the pastry:
2 cups + 1 tablespoon plain/all purpose flour
1 tablespoon corn starch
2 1/2 tablespoons icing/confectioner's sugar
3/4 cup chilled butter, cut into cubes
finely grated rind of 1 lemon
2 egg yolks, mixed with 3 tablespoons cold water
2 tablespoons milk for brushing
12 sugar cubes coarsely crushed
(see measure conversions for more information)


- Mix the gooseberries, semolina and Demerara sugar together in a mixing bowl and set aside.
- Put a heavy baking tray into the oven and preheat the oven to 200oC/400oF/gas mark 6.
- To make the pastry, sift the flour, corn starch and icing sugar into a bowl, then rub in the butter until the mixture resembles breadcrumbs.
- Add the lemon rind and just enough of the egg yolk and water mixture to make firm dough that will not stick to the side of the bowl.
- Turn the dough onto a lightly floured surface and knead lightly into a smooth ball.
- Roll out half of the dough to about 2 inch larger than a 9 1/2 enamel pie plate.
- Line the plate with the dough and carefully trim off the excess.
- Brush the edge of the dough on the plate with any remaining egg and water mixture or just with water, and then gently press the trimmed strip round it.
- Spoon the gooseberry mixture onto the lined plate and push the rosemary sprig into the centre.
- Roll out the remaining piece of dough into a round large enough to cover the pie.
- Brush the edge of the lining dough with water, and then cover the pie with the lid, pressing the edges firmly together to seal.
- Trim and decorate, then make a small hole in the centre to allow the steam to escape.
- Brush the pie with the milk and sprinkle with the crushed sugar cubes.
- Place on the heated tray and bake for 30 minutes then reduce the oven temperature to 180oC/350oF/gas mark 4.
- Loosely cover the pie with foil and continue baking for another 30 minutes or until the pastry is lightly browned and the gooseberries are tender test then a skewer
inserted through the steam hole.
- Serve the pie with clotted cream.