Search thousands of recipes reviewed by home cooks like you.

Sour Cream Gooseberry Pie

Sour Cream Gooseberry Pie

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
VANBOCKEL

VANBOCKEL

A traditional sour cream pie plus gooseberries for a tart sweet treat. Much better than raisin any day!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
  2. In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
  3. Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Shana4105
34

Shana4105

6/21/2007

Very good pie! I used 2 cups of gooseberries because that was what I had, and let's face it, what was I going to do with extra gooseberries? So it was a little more tart than it would have otherwise been, but it was perfect for us. Does anyone know why the berries in the picture are purple? All the gooseberries I've ever seen have been green.

kingofcoins
27

kingofcoins

8/29/2006

My first home grown gooseberry pie, and it was great. I upped the berries to 2 cups. If you like the tartness and your berries are on the ripe side, I recommend upping the berries to more like 2 1/2 cups, and use a a full size 9 inch pan. Also you might crush about one cup of them before sugaring to keep so many from floating on top of the sour cream..mmm mmm good!

mbeach89
13

mbeach89

7/10/2008

My wife and I made this pie last night and was able to sample it today. Fantastic!! As recommended by another member, we upped the amount of gooseberries to 2 cups, and the sugar to 1 1/4 cup. We have the pink variety of gooseberry purchased from one of the catalogs and when ripe, they have a nice sweet/tart flavor. I highly recommend this recipe!

More reviews

Similar recipes

ADVERTISEMENT