Gooseberry Pie (with blackcurrant)

Posted on August 10, 2011 by Harry Nicholson

Gooseberry and blackcurrant

It’s all gone now.

About Harry Nicholson

I once bred Beveren rabbits in all colours. Today, I'm an enameller who works with a kiln, fusing pictures in glass onto copper. On Amazon is my novel, 'Tom Fleck', set in the North of England of 1513 - the year of Flodden. A sequel to 'Tom Fleck' is 'The Black Caravel' published in 2016. My anthology of poems came out in 2015: 'Wandering About.' Recently I published memoirs of my time in the Merchant Navy: 'The Best of Days' and 'You'll See Wonders" I've a blog of poems, stories and art at: https://1513fusion.wordpress.com/

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3 Responses to Gooseberry Pie (with blackcurrant)

RACHEL GUNN says:

July 10, 2012 at 1:36 pm

HI PLEASE CNA I HAVE THE RECIPE FOR GOOSEBERRY & BLACKCURRANT PIE PLEASE AS I AM TRYING TO MAKE A PIE

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- Harry Nicholson says:
  
  July 16, 2012 at 4:49 pm
  
  Sorry for the delay, Rachel. I am trying to persuade my wife to write down the recipe, but she says she cooks intuitively and doesn’t have a recipe. She adds: ‘It is just a standard recipe with short crust pastry” – But then says to sweeten to taste then cook the fruit gently, sieve off the juice and keep – to add to the dish when serving. Cook at 180c on electric till it is just brown (about 20mins).
  Best wishes for the pie making – the gooseberries are just ready here (we pick them when they are soft and the sourness has mostly gone).
  
  Reply
jabblog uk says:

August 11, 2011 at 3:18 pm

Mouthwatering . . . literally:-)

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