We had some gooseberry bushes down at the “80”, the pasture with the creek where we went fishing. They were on the bluff above the creek. I don’t remember us ever picking them and making something from them, but I wouldn’t have gone near anything made with gooseberries in it at that time in my life. However, as and adult I’ve tasted desserts with gooseberries in them and actually liked them.
Most people would be surprised to cut into a pie with meringue topping to find gooseberries under it. This Kitchen Klatter recipe uses canned gooseberries rather than fresh. It refers to the liquid drained from them as syrup, so if you used fresh gooseberries, I am assuming you would cook them first in maybe 1/2 cup water with 1/2 cup sugar, drain them and that’s your equivalent to the syrup from the can.
Gooseberry Meringue Pie
We think that this is a scrumptious pie! People who don’t like gooseberries or who say that they’re too sour and acid will ask for second helpings so if you’re tired of making the same old pies, we urge you to treat your family to this.
1 lb. can of gooseberries (2 cups)
1/2 cup water
1 cup sugar (scant)
1/8 tsp. salt
1/4 cup flour
3 well-beaten egg yolks
2 Tbls. melted butter
1/4 tsp. Kitchen-Klatter vanilla flavoring
Drain syrup from gooseberries and add 1/2 cup water. Mix together sugar, salt, flour and add to liquid. Stir in well-beaten egg yolks and melted butter. Cook until thick. Add vanilla flavoring. Gently fold in gooseberries. When cool, turn into bake 9-inch pie shell. Cover with meringue made by beating 3 egg whites until stiff; add 1/4 tsp. cream of tartar to egg whites before beating. Gradually add 6 Tbls. sugar. Spread over pie and bake in a 415 degree oven until nicely browned.