Late as usual with my Bake Together contribution. If you're new to Bake Together, it's an effort to encourage baking and creativity sponsored and wrangled by the ever-delightful Abby Dodge. This month, she presented us with Very Berry Mini Pies. Go visit her blog and get the original recipe. I'll go over my modifications in just a minute.
Here I sat with a great recipe, and no available fruit. (I'm unfond of the trucked in commercial stuff. I grew up on homegrown berries, and I'm an inveterate fruit snob.) The freezer contained a few frozen raspberries - which my youngest would much prefer to eat directly. Some red and white currants. Which are a bit seedy for pie and better suited for jelly. Then it dawned on me - I still had a scant quart of gooseberries in the fridge from last year. Now, gooseberries are tart. And maybe a little prone to "war" with the cinnamon called for in the original recipe. So I decided to get my Scandia on and use the favored spice of the Swedes: cardamom.
Go get the original recipe from Abby's website. The crust recipe isn't too hard to convert. In place of the flour, I used 1 cup of my usual AP flour blend and 1/3 c. tapioca starch. Upping the starch ratio in the flour helps keep the crust pliable. I also added 1/2 tsp of guar gum, just to help things hold together. I've made GF pie crusts before, and as a rule they're pretty fragile. That was my main reason for going with a pie rather than tarts. I knew the fussing around for multiple tart shells would be problematic.
I do confess, I made my crust by hand instead of in the food processor. I loathe cleaning the food processor. And I'm such a dyed-in-the-wool farm cook that it never occurs to me that the instruction will call for a food processor until I have them in a bowl.
For the filling, I pinched the stems and blossom ends off the berries and measured them. I had about 3 1/2 cups of berries. To these I added 1/2 c. + 2 Tbsp sugar, 1 Tbsp lemon juice, 1/2 tsp of vanilla and 2 Tbsp tapioca starch. The lemon juice ups the acid content and will help the abundant pectin in the goosberries contribute to setting the filling. I let the berries macerate while I made the streusel.
The pie baked for about 55 minutes. Cover with foil after the first 25-30 minutes to prevent overbrowning.
I'm still hoping to try the original berry version - once berries can be had in my neck of the woods!