Gooseberry pie

Two years ago we put 2 gooseberry bushes in at my cottage. I was doubtful when the deer immediately ate the bushes, thorns and all and we had to put them into an enclosure. I don’t like the thought of a garden prison even if it is for the purpose of keeping things out. But this year, the plants leafed out beautifully in their cage until zillions of little green caterpillars ate all the leaves. But even with practically no leaves the bushes produced enough gooseberries for a pie.

I was suspicious because I think gooseberries and I think, meh. Seeds mostly. But the pie, crust made out of phyllo dough (a very underused [by me] pastry product), was excellent. The thickening agent was ground walnuts. Who knew?

One Reply to “Gooseberry pie”

  1. That's an wild combination of factors to come up with such a cool pie! I've never had gooseberries, though. What do they taste like? And, yes, who knew that ground walnuts could be used to thicken a pie filling? I think the way you used the phyllo would classify this as a gallette – which is a something that's on my list to try. Well done!

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