"A sweet pastry pie in the shape of the sun"
Summer Solstice Gooseberry and Elderflower Pie
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Prep time: 30mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 70 ounces fresh Gooseberries
- 1 cups sugar
- 6 tablespoons Elderflower cordial
- 2 pack Shortcrust pastry
- 1 egg yolk
Method
Step 1
Add the gooseberries, sugar and elderflower cordial to a large saucepan over medium heat. Cook until the fruit starts to soften. Set aside.
Step 2
Roll out your pastry to a 3mm thickness. Use your pie dish (25cm diameter) to cut out a circle. Mark a smaller circle in the middle. That will be your sun face. Mould the face out of pastry and cut out the rays from the outer circle. Place the pastry sun on a tray lined with partchment paper and refrigerate for 15 minutes
Step 3
Preheat your oven to 180C, 350F. Add the fruit to your pie dish. Remove the pastry from the fridge and egg wash. Bake both your fruit and pie top for 30minutes. Leave to cool for 5 minutes and place the pie lid on top of the dish. Serve with cream.