4 1/2 cups (450 g) 1 lb flour and 8 oz (225 g) home-rendered lard
1 kg (2 lb) gooseberries, trimmed
2 tablespoons Demerara (raw) sugar
2 teaspoons butter
little redcurrant jelly, melted
1 kg (2 lb) gooseberries, trimmed
2 tablespoons Demerara (raw) sugar
2 teaspoons butter
little redcurrant jelly, melted
for the glaze
1 tablespoon sugar
1 tablespoon water
1 tablespoon water
method
1. Roll out two-thirds of the dough, not too thinly, and use to line a 18 cm (7 inch) round cake tin or pork pie ring.
2. Fill with the gooseberries and sprinkle with the demerara sugar. Dot with the butter.
3. Roll out the rest of the dough to make a lid. Place on top of the pie and press together the dampened edges to seal.
4. Decorate the top with the dough trimmings.
5. Bake in a preheated hot oven 220°C (425°F) Gas Mark 7 for 15 minutes, then reduce the temperature to moderate 180°C (350°F) Gas Mark 4 and bake for a further 30 minutes.
6. About 10 minutes before the pie has finished baking, mix together the sugar and water for the glaze and brush over the pie.
7. Make a hole in the top of the pie and pour in a little melted redcurrant jelly. Leave to cool in the tin.
2. Fill with the gooseberries and sprinkle with the demerara sugar. Dot with the butter.
3. Roll out the rest of the dough to make a lid. Place on top of the pie and press together the dampened edges to seal.
4. Decorate the top with the dough trimmings.
5. Bake in a preheated hot oven 220°C (425°F) Gas Mark 7 for 15 minutes, then reduce the temperature to moderate 180°C (350°F) Gas Mark 4 and bake for a further 30 minutes.
6. About 10 minutes before the pie has finished baking, mix together the sugar and water for the glaze and brush over the pie.
7. Make a hole in the top of the pie and pour in a little melted redcurrant jelly. Leave to cool in the tin.
serving amount
serves 6
rate this recipe
8.5
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