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    Gooseberry and Elderflower Pie

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    Gooseberry and Elderflower Pie

    • Preparation time: 25 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8 - 12


    • 750g break-all-the-rules pastry
    • Filling
    • Dash of milk
    • 650g washed, topped and tailed green gooseberries
    • 200g sugar
    • 3 whole cloves
    • 1 small egg, beaten with a little milk


    1. Make the pastry as directed and chill for at least an hour. Preheat the oven to 180C, gas mark 4.
    2. Sprinkle the worktop with flour. Divide the pastry in two - one-third and two-thirds of the mixture. Roll out the larger piece to a thickness of 3mm and use it to line a 1 litre pie dish, or a 25cm round flan tin, about 3cm deep.
    3. For the filling use 650g washed, topped and tailed green gooseberries and 200g sugar. If available, break up a head of elderflower and scatter over the fruit before baking.
    4. Roll out the small piece of pastry to 3mm thick. Wet the edges of the pastry in the dish with the egg and milk. Cover with the pastry lid. Press the edges together, then trim off excess pastry with a sharp knife.
    5. Roll out the pastry trimmings and use to make leaves or stars to decorate the pie. Glaze the pie with the egg and milk mix. Bake for 40-45 minutes. When cooked, sprinkle lightly with caster sugar. Serve warm or cold with whipped cream and soft brown sugar.

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