Sour Cream Gooseberry Pie Recipe
A traditional sour cream pie plus gooseberries for a tart sweet treat. Much better than raisin any day!
This was a good pie but the sour cream just didn't seem right in it. I'm sure it's excellent for those who are used to sour cream pies but this just wasn't the pie for me. I used about 2 1/2 cups of berries like other reviewers had suggested and crushed about 1/2 of the berries before adding the sugar. I think this helped mix the flavors together but overall I wasn't a big fan of the sour cream.
This was fun to make. The recipe itself is easy, but depending on the gooseberries the prep time can be very long...removing all the blossom ends from those tiny little berries was tedious. I used wild Colorado gooseberries which were very small. This recipe would be better with larger gooseberries like I used to see for sale in Midwest grocery stores. My gooseberries were neither sweet nor tart (kind of bland) and I thought the sugar level was about right. I'd never had a sour cream pie before, and this was very good.
Wow! This is now a staple at our house! Thanks for posting!
Outstanding! Not too sweet with a lovely custard filling.
Sour cream gives this fresh elderberry pie a distinctive creamy texture and tangy flavor for a quick and delicious ending to any meal.
This version of a classic pie is wonderfully spiced with nutmeg, cloves and cinnamon. The spices are stirred into a sweet sour cream and raisin filling that is poured into a pastry crust. The pie bakes in under an hour and is best served warm with whipped cream.
Try this easy to make sour cream and raisin pie in a graham cracker crust. Serve with whipped topping.