Gastronomixs

Gooseberry pie with Italian meringue

This gooseberry pie has a lovely crisp base with a hint of lime.

Makes one pie with a 28cm diameter.

Gooseberry pie with Italian meringue

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Ingredients

250

g

flour

1

tsp

salt

75

g

icing sugar

150

g

butter (at room temperature)

1

 

egg yolk

15

ml

water

1

 

lime, zest

700

g

gooseberries

200

g

sugar

5

g

pectin

40

g

blueberry jam

200

g

gooseberries, halved

100

g

egg whites

220

g

sugar

75

g

water

1

 

tonka bean, grated

As needed:

 

egg yolk, lightly beaten

Preparation method

  • Mix the flour, salt, and icing sugar in a food mixer.
  • Cut the butter into cubes and add to the mixture.
  • Mix the butter for two to three minutes.
  • Lastly, add the egg yolk, water, and lime zest and mix together to form a dough.
  • Line the pie dish with the pastry and bake blind (with dried beans) at 160°C for 20 minutes until the pastry is golden brown and cooked through.
  • Put the 700g of gooseberries and the sugar, pectin, and blueberry jam in a pan and cook thoroughly for 10 to 15 minutes.
  • Brush the golden brown pastry with the beaten egg yolk and return to the oven for two to four minutes to allow it to set.
  • Lastly, add the 200g of halved gooseberries to the filling and stir for one minute.
  • Pour the filling over the base and place in the refrigerator.
  • Leave the pie to cool down completely in five to six hours.
  • Then beat the egg white until soft peaks start to form.
  • In the meantime, put the sugar and the water on a high heat and cook to 121°C.
  • Quickly add the sugar syrup to the egg white while beating to make Italian meringue.
  • Grate the tonka bean into the meringue mixture and continue to beat gently until it has cooled down.
  • Transfer the meringue to a piping bag with a ridged nozzle.
  • Pipe the meringue onto the pie and toast with a kitchen blowtorch if required.

Serving suggestions

  • Delicious served with tea or coffee.
  • Perfect in combination with orange, almond, and yoghurt.
  • Replace the tonka bean for the Italian meringue with, for instance, vanilla or lemon zest.

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