Gooseberry pie
Rice pie
- 125 GRAM FLOUR
- 180 GRAM SUGAR
- 100 GRAM COLD BUTTER, in cubes
- 2 EGG YOLKS
- 4 PIECES GINGER IN SYRUP, chopped
- 400 GRAM GOOSEBERRIES
- 3 APPLES, peeled and cut
- 100 GRAM RED CURRANTS
- 1 CUP MILK
- 2 TBSP CORN STARCH
- 150 GRAM ROUND GRAIN RICE
- 3 CUPS MILK
- 100 GRAM SUGAR
- 1/2 TSP CINNAMON
- 50 GRAM PINE NUTS
- 50 GRAM PISTACHIO NUTS
- 50 GRAM SUGARED ORANGE PEEL
- 2 EGGS, split
Mix the flour with the butter, 1 egg yolk and 80 gram sugar and knead to a dough. Roll it out on a floured board and line a round cake tin with it. Make a few holes with a fork. Add the rest of the sugar and 1/4 cup of water to the gooseberries, bring to the boil and cook on low heat for ten minutes. Add the apples and the ginger. Dissolve the corn starch in a few tablespoons milk, bring the rest of the milk to the boil and stir in the corn starch. Add the remaining egg yolk. Heat on low heat until the sauce becomes thick. Mix this with the gooseberries and apples and the red berries and pour this mixture on the pie dough. Bake 35 minutes in the oven at 180 degrees Celsius.
Cook the rice with the milk for 45 minutes; add the sugar, the cinnamon, the pine nuts and pistachios, the orange peel and the egg yolks. Whisk the egg whites until they are light and fluffy and stir them carefully into the rice mixture. Pour the mixture into a greased baking tin and bake 30 minutes at 200 degrees Celsius.
Click
for Worldcook's recipe page