Why does it have to be an original– It just has to be; is. “S” for Skirt in the Kitchen, and for my mother– Susan…
Gooseberry Pie ~
~ Skirt in the Kitchen ~
Take off stems and tails of 3 pounds freshly picked gooseberries.
Wash well and place over medium-high heat after adding to the pot of fresh gooseberries–
2 1/2 cups granulated sugar, 1 cinnamon stick,
1/2 cup golden raisins, grated zest of 1 orange, freshly squeezed juice of 1/2 of an orange, well-sprinkled garam masala, ground cloves, and a little freshly grated nutmeg,
and 2 tablespoons unsalted butter.
As soon as berries come to a boil, turn down stove heat to medium. Cook down to desired consistency. Spices will marry, making the house smell like it is a holiday– wonderful aroma, telling you that you’ve added enough of the right spices for these berries for pie.
After berry mixture has cooked down considerably, turn out the heat and drop in 1 teaspoon of apricot brandy. Let the pie filling cool, then place in the refrigerator to bake the next day. Let it set up; it will thicken just a little as it cools, and the flavor of spices will be even better the next day– just right.
The following day, take out of the refrigerator and bring to slight room temperature. Prepare the pie crust, fill, decorate and brush whisked egg white over pie crust– lightly; dust with sprinkled granulated sugar. Place in a 325 degree F oven and bake until browned and bubbly.
It is a sweet-tart pie, goes extremely well with vanilla icecream… Skirt in the Kitchen’s pie favorite.
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