Gooseberry Steffon

This is an unusual gooseberry pie which is turned out of the dish after cooking to show the butterscotch coated pastry.

Serve pie hot or cold with whipped cream or Creme a la Vanille.

1 oz. butter

6 tablespoons soft brown sugar

1 tablespoon cornflour

½ teaspoon ground ginger rind and juice of

½ lemon

½ lb. gooseberries, trimmed and washed

8 oz. Biscuit Crust Pastry dough

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

Generously grease the bottom and sides of a 2-pint pie dish with the butter. Sprinkle 4 tablespoons of the sugar over the bottom and sides of the pie dish. Set aside.

In a medium-sized mixing bowl, com-bine the remaining sugar, the cornflour , ginger, lemon juice and rind and gooseberries together. Set aside.

On a lightly floured surface, roll out two-thirds of the dough to an oval about 10 x 8 inches. Lift the dough on the rolling pin and lay it over the pie dish. Gently ease the dough into the dish and trim the edges. Dampen the edges of the dough with water. Fill the lined pie dish with the gooseberry mixture.

Roll out the remaining dough to an oval slightly larger than the top of the pie dish. Lift the pastry on the rolling pin and place it on top of the pie. Press the edges to seal them and trim off any excess pastry with a sharp knife.

Place the dish on a baking sheet and put it in the oven. Bake the pie for 20 minutes. Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C) and continue baking for 20 minutes or until the pastry is a deep golden brown.

Remove the pie from the oven. Place a serving dish, inverted, over it and reverse the two. The pie should slide out on to the dish. Serve immediately.