PL: Ciasto Agrestowe
Not that long ago, gooseberries were grown in almost every Polish działka (allotment). Then sometime in the 90’s, they lost the popularity contest to softer berries. Their harvesting can be unpleasant too, thorns are spiking out of every branch! Plus not everyone is a fan of gooseberries thick and furry skin.
They can be peeled though, so I take this complaint as a sign of pure laziness (yes, I’m talking to you! 😜)
In Poland, you’ll find them red, yellow and green. And while their colour differ, the flavour is pretty much the same.
Fresh gooseberries – straight off the bush – are the most delectable. They’re firmer and less tangy, a perfect addition to a summery fruit salad.
Gooseberry is also a fab little fruit for sauces, preserves and… baked desserts! And that’s what we’re gonna bake today: a Gooseberry Pie.
I served it warm, topped with some gooseberry jam and a dash of cream. Vanilla Ice Cream would work nicely as well. If you would like to give this lovely pie a try, the recipe is at the bottom of the post.
Smaller, unripe gooseberries are tart. Ripe gooseberries are softer and sweeter, but their fuzzy skin remains tangy. You can always peel them if you wish.
Larger berries tend to be sweeter than the small fellas.
Where to Buy Gooseberries?
🇵🇱 In Poland, while gooseberries are in season (late June, July, early August), you’ll find them easily at the produce stalls, farmer’s markets and even at supermarkets. They’re sold in 400-500g paper pulp containers or per kilo.
🇬🇧 If you live in the UK, you’re in luck. Gooseberries are widely available, as they grow wonderfully on the British soil.
🌍 Sadly, in the United States, Canada and Australia they aren’t as common. If you can’t find them, try out gooseberry preserves or canned fruit. They’re delish!
- 1 cup (220 g) flour
- 0.5 tsp baking powder
- pinch of salt
- 2 eggs
- ½ cup (100 g) sugar, granulated
- ½ cup (100 g) butter
- ¾ cup (200 g) cream (12% or thick natural yoghurt)
- 10 oz (280-300 g) gooseberries, stemmed
- 1 cup (220g) flour
- ⅔ cup (10 tbsp, 75 g) powdered sugar
- ¼ cup (3.5 tbsp, 50 g) butter
- 7 tbsp (100 g) cream (12% or thick natural yoghurt)
- 2 egg yolks
- 0.5 tsp baking powder
- Sift the flour into a large bowl. Add the baking powder and salt. In another, blend powdered sugar together with butter, gradually add egg yolks and cream.
- Knead contents of both bowls together. Form a ball and wrap it in cling film. Leave in the fridge for an hour
- Rinse gooseberries and remove blossom and stem ends. Set aside to dry.
- Now let’s make the base. Sift the flour into a large bowl. Add all the ingredients together, blending them well into batter (don’t worry, it might be a bit liquidy).
- Grease your cake tin (I used a round tin sized at 11 inch/28 cm, but a smaller one will work too)
- Sprinkle some flour onto a cake tin. Pour the whole batter over.
- Place gooseberries on top, pushing them gently into the batter as you go.
- Preheat the oven to 160°C (320°F).
- Remove the dough from the fridge, roll it out. Aim for roughly 0.5 inch (1.3 cm) in thickness. Using a pastry wheel, sharp knife, or a pizza cutter, cut a number of thin strips. Their exact size is up to you.
- Arrange the strips on top of the pie, creating a lattice. Trim the extra overhang with a sharp knife. Crimp the edges of the dough gently with your fingers.
- Place in the oven for 40 minutes.
I've adapted this recipe from Paweł Małecki.
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