A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Can be made with or without an upper crust. Serve with boiled custard or sweet cream.
Preserved exactly as written in the original source
Can be made the same as 'Cranberry Tart Pie,' or an upper crust can be put on before baking
Serve with boiled custard or a pitcher of good sweet cream
Modern guidance to help you succeed with this vintage recipe
Gooseberries contain high levels of pectin and acid, which naturally thicken the filling without added starches while maintaining a vibrant, tart flavor. The puff paste's laminated butter layers create steam during baking, producing a flaky, crisp crust that contrasts beautifully with the soft fruit filling. Sugar draws out the gooseberries' natural juices through osmosis, creating a syrupy consistency as the fruit breaks down during baking.
The puff paste can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month (thaw overnight in refrigerator before using). The topped and tailed gooseberries can be prepared 1 day ahead and stored in the refrigerator. Bake the pie the day of serving for best crust texture.
Store leftover pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften during storage. For best results, crisp the crust in a 350°F oven for 10-15 minutes before serving. Do not freeze baked pie as the fruit filling will become watery upon thawing.
AI-generated tips from Chef Cecil's culinary database
The puff paste can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month (thaw overnight in refrigerator before using). The topped and tailed gooseberries can be prepared 1 day ahead and stored in the refrigerator. Bake the pie the day of serving for best crust texture.
Store leftover pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften during storage. For best results, crisp the crust in a 350°F oven for 10-15 minutes before serving. Do not freeze baked pie as the fruit filling will become watery upon thawing.
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