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Snow White Gooseberry Pie,

Snow White Gooseberry Pie

Keesha
Delightfully sweet, tangy, and fruity Gooseberry Pie inspired by Disney’s popular Snow White movie. This otherworldly double crust pie has the most delicious filling ever. Trust me, you’ll find yourself eating slice after slice!
5 from 9 votes
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Hollywood
Servings 8
Calories 250 kcal

Ingredients
 
 

FOR THE PIE CRUST:

  • 2 cups All-Purpose Flour
  • ¾ cup Butter cold and diced
  • ¼ teaspoon Salt
  • 6 tablespoons Water iced

FOR THE FILLING:

  • 3 cups Gooseberries fresh or frozen
  • 1/3 cup Water
  • 1 cup Brown Sugar
  • 1 tbsp Butter
  • 1 tsp Vanilla Extract
  • 2 Tbsp Flour
  • ½ tsp Salt
  • ½ tsp Lemon Zest

Instructions
 

  • Preheat your oven to 425°F / 220 °C.
  • Start by making the pie crust. In a large bowl, blend the flour, butter and salt together until the butter resembles small, coarse crumbles.
  • Slowly add the water to the mix and blend with your hands, kneading the mix into a smooth dough. If the dough is too sticky, add a little more flour. If the dough seems too firm, add a tablespoon more water.
  • Place the dough on a lightly floured surface and cut it into two equal pieces. Set one dough ball aside.
  • Roll out one section of the dough into a 12” round circle, about ⅛ of an inch thick. Place the dough circle in a 9 inch pie pan and press the dough into the bottom of the pan and up the sides.
  • Roll out one section of the dough into a 12” round circle, about ⅛ of an inch thick. Place the dough circle in a 9 inch pie pan and press the dough into the bottom of the pan and up the sides.
  • Place the gooseberries and water in a pot and bring to a simmer over low - medium heat. Cook for approx. 5 minutes and then add the sugar, butter, vanilla, flour, salt, and lemon zest. Stir and continue to simmer for another 5 - 10 minutes, until your pie filling has thickened.
  • Pour the gooseberry mix into your pie crust.
  • Roll out the rest of your pie crust until it is ⅛” thick and at least 12 inch wide. Cut the pie crust into ¾-inch to 1 inch wide strips, lay 5 - 6 strips in the same direction across your pie, with even gaps between strips. Alternatively, you can do it the classic way and just lay the entire pie crust over the pie filling and cut steam vents into the top.
  • Sprinkle the crust with a little extra sugar, cover the pie with aluminum foil, and then place the pie in the preheated oven to bake for 20 minutes.
  • Reduce the temperature to 350°F / 175°C.
  • Remove the foil and bake the pie for another 25 - 35 minutes. Cover it up again in case the pie crust or the lettering starts to burn.
  • Remove the pie from the oven and let cool, then slice and serve. Stores well in the fridge.

Notes

  • If you can’t find gooseberries in your grocery stores, feel free to replace them with blackberries.
  • You may replace orange juice with orange zest.
  • Swap flour with arrowroot starch or cornstarch as a thickener for our pie filling.
  • If you’re pressed for time, you can always use the store-bought pie crust. Puff pastry also works great for pies.
  • Serving suggestions:
    o Whipped cream
    o Vanilla ice cream
    o Sweetened yogurt

Nutrition

Serving: 1 sliceCalories: 250kcalCarbohydrates: 54gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 1385mgPotassium: 169mgFiber: 3gSugar: 1gVitamin A: 754IUVitamin C: 19mgCalcium: 26mgIron: 2mg
Tried this recipe?Let me know how it was!