Northumberland Gooseberry Plate Pie – Lavender and Lovage

Northumberland Gooseberry Plate Pie – An old school double crust plate pie, which is delcious when served with cream, ice cream or custard.

A North Nation Household Recipe

Northumberland Gooseberry Plate Pie: This can be a pie that’s very near my heart- a pie that was made usually throughout gooseberry season by my maternal grandmother.

I’ve named it a Northumberland Gooseberry Plate Pie in honour of her and grandad’s magical gooseberry patch, at their previous, burnside cottage in Northumberland.

On the backside of their rambling backyard, over the burn the place their cottage acquired its title, was an enormous patch of gooseberry bushes.

Their inexperienced orbs nestled amongst the serrated leaves, some inexperienced, some a pale yellow and a few have been a rosy pink.

My grandad used to promote them by the facet of the nation lane the place they lived, and other people used to drive (or stroll) to their cottage simply to purchase them, in addition to rhubarb, which in addition they grew.

Gooseberry jam, crumbles, fools, pies and easy stewed gooseberries would grace the previous scrubbed pine desk within the cottage parlour once they have been in season.

Thick, pale buttercup yellow cream could be spooned out of an previous stoneware pot onto the crisp, golden brown pastry crust. (or oaty crumble topping)

These have been comfortable, carefree and nicely fed days, the place I’d sleep within the attic, watching the celebs and moon shining by means of the skylight, after climbing a somewhat rickety stepladder.

I’m sharing this nostalgic recipe at present, and I hope you take pleasure in this should retro of berries in a pie, between a double buttery pastry crust with a sugar glaze.

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Northumberland Gooseberry Plate Pie Recipe

Northumberland Gooseberry Plate Pie

Yield:
8 slices

Prep Time:
half-hour

Prepare dinner Time:
50 minutes

Whole Time:
1 hour 20 minutes

Northumberland Gooseberry Plate Pie: This can be a pie that’s very near my heart- a pie that was made usually throughout gooseberry season by my maternal grandmother.

I’ve named it a Northumberland Gooseberry Plate Pie in honour of her and grandad’s magical gooseberry patch, at their previous, burnside cottage in Northumberland.

On the backside of their rambling backyard, over the burn the place their cottage acquired its title, was an enormous patch of gooseberry bushes.

Their inexperienced orbs nestled amongst the serrated leaves, some inexperienced, some a pale yellow and a few have been a rosy pink.

My grandad used to promote them by the facet of the nation lane the place they lived, and other people used to drive (or stroll) to their cottage simply to purchase them, in addition to rhubarb, which in addition they grew.

Gooseberry jam, crumbles, fools, pies and easy stewed gooseberries would grace the previous scrubbed pine desk within the cottage parlour once they have been in season.

Thick, pale buttercup yellow cream could be spooned out of an previous stoneware pot onto the crisp, golden brown pastry crust. (or oaty crumble topping)

These have been comfortable, carefree and nicely fed days, the place I’d sleep within the attic, watching the celebs and moon shining by means of the skylight, after climbing a somewhat rickety stepladder.

I am sharing this nostalgic recipe at present, and I hope you take pleasure in this should retro of berries in a pie, between a double buttery pastry crust with a sugar glaze.

Components

• 500g shortcrust pastry (prepared made or hand-crafted)
• 500g contemporary gooseberries (topped and tailed)
• 100g caster sugar
• 1 tablespoon semolina
• 1 x egg, crushed for the glaze
• butter for greasing

Directions

1. Pre-heat oven to 190C/375F/Fuel mark 5 and butter an enamel pie plate, or an oven proof plate with somewhat butter.
2. Mix the gooseberries with the caster sugar, leaving somewhat sugar again to mud over the completed pie, and permit to macerate for 10 to fifteen minutes while you make the pastry.
3. Make the shortcrust pastry based on the recipe under, or use ready-made and ready-rolled shortcrust pastry. Butter shortcrust is greatest.
4. When you find yourself able to assemble the pie, lower the pastry in half and roll one half out to suit the underside of the pie plate. Trim any overhanging pastry.
5. Sprinkle the semolina over the pastry base, then add the gooseberry and sugar combination.
6. Roll out the remaining half of the shortcrust pastry, with the assistance of the rolling pin, ease it excessive of the gooseberries, press collectively across the pie edges and trim of any overhanging pastry, which can be utilized for adornment or for jam tarts and many others.
7. Seal and crimp the perimeters of the pie collectively, make a small gap in the midst of the pie to permit the steam to flee.
8. Brush the crushed egg excessive for a glaze, and sprinkle sugar excessive of the crushed egg.
9. Bake it for 45 to 50 minutes within the pre-heated oven till the pastry is crispy and golden brown.
10. Take away from the oven, and sprinkle extra caster sugar excessive, permit to chill barely earlier than serving heat lower into wedges.
11. Serve with clotted cream, double cream, single cream, creme fraiche or ice cream.

Notes

Will be frozen at step 6, when unbaked; bake from frozen and permit an additional 5 minutes when baking from frozen.

Primary Shortcrust Pastry – my mum’s recipe for shortcrust pastry which makes use of SR flour and never plain flour for a beautiful mild texture.

Components:

340g SR flour (12 ozs)
160g butter (6 ozs)
chilly water (to combine, about 30ml)
pinch of salt

Instructions:

Step 1: Combine flour and salt in basin, rub within the butter till it resembles superb breadcrumbs.

Step 2: Utilizing a knife to chop and stir, combine with chilly water to type a stiff dough. Don’t over combine, mild of hand is greatest. Enable pastry dough to sit back and “loosen up” for half-hour, in a fridge or a cool place, cowl the bowl or put the pastry in some cling movie.

Step 3: Flip dough on to a floured floor and knead calmly. Roll out and use as required.

Diet Data

Yield 8

Serving Dimension 1

Quantity Per Serving

Energy 382Whole Fats 16gSaturated Fats 9gTrans Fats 0gUnsaturated Fats 5gLdl cholesterol 65mgSodium 279mgCarbohydrates 53gFiber 4gSugar 26gProtein 7g