I was very excited when I saw a punnet of Cape Gooseberries at the Windellama Organics stall at the Capital Region Farmers Market on the weekend. My grandparents always grew them and included them when they stewed apples. Grandpa still has a tree in the garden. I think they’re so pretty, wrapped in their little papery lanterns! I’ve had a couple of Granny Smith apples waiting for me and I knew I had to put the two together in this pie. It was super fabulous and actually pretty easy. I hope you like it as much as I do!
|1||free-range egg yolk|
|2||large||Granny Smith apples|
|1||egg white, beaten|
To make the pastry, combine the flour and butter in a bowl. Using your fingers, crumble the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar. Make a well in the middle and add the vanilla extract and egg yolk. Combine the ingredients and need a little so the dough comes together in a ball. Set aside for an hour or so in a cool place.
To make the filling, peel the apples, cut them into quarters, remove the cores and slice. Remove the gooseberries from their ‘paper’ cases.
Preheat the oven to 180oC.
To assemble the pie, on a piece of baking parchment, roll the pastry out so it’s roughly 35 centimetres in diameter. It doesn’t need to be pretty, we’re looking for rustic here. Place the parchment and pastry on a baking tray. Scatter about half the almond meal in a circle in the middle of the pastry with a wee little bit of the sugar. Arrange some apple in a circle in the middle of the pastry and sprinkle with sugar and a wee little bit of almond meal. Continue arranging/piling the apple and gooseberries higher on this circle. Remember they will shrink down a lot when you bake them.
When you’ve piled as much fruit as you think you can, fold the edges of the pastry back over the fruit a little way. I found it easiest to gather the baking parchment and twist it together to hold all the bits in place.
Transfer the tray to the oven and bake, with the parchment paper all scrunched up for about 20 minutes. Then pull back the baking paper and brush with the egg white mixture. Return to the oven for another 30 minutes or until the pastry is golden.
Allow the pie to cool a little so the juices are reabsorbed and serve warm with thick cream.