Name: Gooseberry and Apple Pie
Yield: Makes one 9-inch pie
Cuisine: American
Ingredients: 6 tablespoons (¾ stick) chilled unsalted butter; About 5 tablespoons ice water; 1 egg white; Pinch salt; 1 tablespoon rum or brandy; 1 tablespoon cornstarch; 1½ pounds tart, firm apples—such as Granny Smith, Russet, Idared; Ice cream or hard sauce; 2 teaspoons sugar; ⅓ cup plus 1 tablespoon chilled lard; 1 pint gooseberries, topped and tailed; ½ teaspoon salt; 1¾ cups all-purpose flour; Generous ½ to ¾ cup sugar; 1 tablespoon butter, cut into small bits

Preparation info

Makes
one
9 inch pie

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This is my idea of what an old-fashioned pie should be: overflowing fruit—the juices only slightly thickened—packed between flaky butter-lard pastry layers, the upper crust crisped by a sugar glaze that browns and sparkles. If you like a quite acid pie, use the minimum sugar; for a sweet version, the larger amount should do.

Ingredients

Crust

1¾ cups all-purpose flour
½ teaspoon salt
⅓ cup</

Method

Whisk together flour and salt in mixing bowl. Cut lard and butter into small bits and add to flour; with pastry blender work mixture into small flakes—more or less the size of oatmeal flakes. Add ice water, a tablespoon at a time, tossing flour mixture to incorporate evenly. Press dough together gently to form a ball; if pieces separate, sprinkle in a few more drops of w