Gooseberry Pandowdy
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Pper serving: about | - |
| cal | 333333 cal |
| pro | 3 g3g pro |
| total fat | 14 g14g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 51 g51g carb |
| fibre | 4 g4g fibre |
| chol | 48 mg48mg chol |
| sodium | 76 mg76mg sodium |
| potassium | 178 mg178mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 99 iron |
| vit A | 88 vit A |
| vit C | 2525 vit C |
| folate | 2121 folate |
- Preparation time: 20 minutes Chill: 30 minutes
- Cook time : 45 minutes
- Total time : PT45M
Early gooseberries are green, tart and require 2 tbsp (30 mL) water added to fruit for juice. Later red gooseberries are softer and sweeter; the sugar in the filling can be reduced by 2 tbsp (30 mL) for a tart flavour, and water is not needed.
Ingredients
- 4 cups gooseberries , topped and tailed4 cups gooseberries, topped and tailed
- 1 cup granulated sugar 1 cup granulated sugar
- 2 tbsp tapioca flour 2 tbsp tapioca flour or cornstarch
- 1 egg yolk 1 egg yolk
- 2 tsp coarse sugar 2 tsp coarse sugar or granulated sugar
- Pastry:
- 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
- 1/4 tsp salt 1/4 tsp salt
- 1/4 cup cold unsalted butter , cubed1/4 cup cold unsalted butter, cubed
- 1/4 cup cold lard , cubed1/4 cup cold lard, cubed
- 2 tbsp Ice water , (approx)2 tbsp Ice water, (approx)
- 1-1/2 tbsp 10% cream 1-1/2 tbsp 10% cream or milk
- 1/2 tsp lemon juice 1/2 tsp lemon juice or white vinegar
Preparation
Whisk water, cream and lemon juice; drizzle over flour mixture, tossing with fork and adding a little more water if necessary to form ragged dough. Press into disc. Wrap and refrigerate until chilled, 30 minutes.
In bowl, toss together gooseberries, sugar and flour. Spread in 9-inch (23 cm) pie plate.
On floured surface, roll out pastry to 10-1/2-inch (26 cm) circle. Lay over fruit. Trim to extend 1/2 inch (1 cm) beyond pie plate; flute edge. Mix yolk with 1 tsp (5 mL) water; brush over pastry. Sprinkle with coarse sugar. Cut steam vents. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until golden, about 25 minutes. Let cool on rack for 20 minutes.
Source : Canadian Living Magazine: July 2010
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