Lush green gooseberries can be tart to the taste, but with a dash of kitchen wizardry this meringue pie takes some beating.
Pie:
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| 175g (6oz) | plain flour, sieved
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| 85g (3oz) | Stork packet
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| 1½ | tablespoons water
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Filling:
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| 450g (1lb) | gooseberries, topped and tailed
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| 1½ -2 | tablespoons of water
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| 55g (2oz) | caster sugar
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| 25g (1oz) | cornflour
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| 25g (1oz) | Stork packet
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| 2 | medium egg yolks
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Meringue:
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| 2 | medium egg whites
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| 115g (4oz) | caster sugar
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Method:
- Start by preheating your oven to 200°C, 400°F or gas mark 6.
- Then sieve the flour into a large mixing bowl, add the Stork and rub together into a fine breadcrumby mixture.
- Add 2 tablespoons of cold water and mix together into a firm dough.
- Roll the pastry out and line an 8 – 9 inch flan dish with it.
- Place baking paper on top of the pastry, fill with baking beans, and bake for 15 – 20 minutes.
- For the filling: Pop the gooseberries, water and sugar into a large pan, and simmer for 15 minutes.
- Drain and reserve the juices and leave to cool.
- Top up the gooseberry juice with water to 300ml, and gradually blend in the cornflour.
- Put it onto the hob, add the Stork, and stirring continually, bring to the boil.
- Simmer for 2 – 3 minutes until smooth, and leave to cool slightly.
- Beat in the egg yolks, stir in the gooseberries and pour into the baked flan case.
- For the meringue: Whisk the egg whites until they are stiff and stand in peaks, then whisk in the sugar.
- Pile it over the gooseberry mixture and pop the pie in the oven for 10 – 15 minutes until golden and deliciously brown.
| Per serving | GDAs for average adults* |
|---|
| Calories | 389 | 19% |
| Sugars g | 30.8 | 34% |
| Fat g | 16.4 | 23% |
| Saturates g | 5.3 | 27% |
| Salt g (based on sodium) | 0.48 | 8% |
*Guideline Daily Amounts (GDAs) based on values for women
