Gooseberry Pie (with blackcurrant)

Gooseberry and blackcurrant

It’s all gone now.

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About Harry Nicholson

I'm an enameller who works with a kiln, fusing pictures in glass onto copper. I write a few poems and short stories. There is an eBook anthology of them, 'Green Linnet' on Amazon. Also a 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.' 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)

  1. RACHEL GUNN says:

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

    • 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).

  2. jabblog uk says:

    Mouthwatering . . . literally:-)

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