Sour Cream Gooseberry Pie

recipe and image via

2 cups fresh gooseberries
1 cup sugar
2 TB all purpose flour
1 pinch salt
1 cup sour cream
2 eggs, beaten
1 ts vanilla extract
2 ready made pie crust (or make your own!)

1. Preheat the oven to 350.

2. In medium bowl, gently stir together the gooseberries & sugar. Let stand for 15 mins.

3. Press 1 pie crust into the bottom & up the sides of a 9 inch pie plate.

4. In medium bowl, stir the flour & salt; Mix in the sour cream, eggs and vanilla; Add the gooseberry and sugar mixture, and stir to coat evenly.

5. Spoon into pie crust, & place 2nd crust over the top. Crimp edges to seal, & cut decorative slits in the top to vent steam.

6. Bake for 55 minutes in the preheated oven.

7. Cool to room temperature; refrigerate until serving.

Yield: 8 servings


Stewed West Indian Gooseberries

recipe and image via Carribean Vegan

Use this recipe as is, or as a topping for ice cream, oatmeal, yogurt, etc. To reduce acidity of the berries, boil them in fresh water, multiple times. Conversely, to keep all of the acidity in the fruit, only boil once and do not pour off the water.

1 ¾ cup gooseberries
1 1/2 cup sugar
water to cover the gooseberries in the pot
1/2 ts cinnamon
pinch of ground clove
Pinch of allspice

1. Boil gooseberries for 30-45 minutes on medium low heat (or boil for 20 minutes, pour off water and boil again in fresh water if you want a less tart gooseberry)

2. Add ¾ c sugar to the gooseberries. If there is no water left, add a little water so that you can make a syrup.

3. Add the spices & stir; Continue to cook over medium low heat.

4. After 10 minutes, add ¾ cup sugar & stir.

5. Remove from heat when the syrup begins to thicken.

6. Cool, place in jar and refrigerate.