BBC Good Food Magazine


Patchwork strawberry & gooseberry pie

This pretty summer dessert is a lovely way to use up seasonal gooseberries. If you can’t find them, it’s easy to mix and match the filling with any soft summer fruits. A patchwork topping is something you see more in America, where they take their fruit pies very seriously. It’s the perfect halfway between a pie and a tart, as you still have pastry top and bottom but get to see the sticky fruit poking through.

SERVES 10 PREP 40 mins plus chilling COOK 1 hr MORE EFFORT V

1 large egg, at room temperature, separated
225g unsalted butter, softened
1 tsp vanilla extract
50g caster sugar
350g plain flour, plus extra for dusting extra-thick cold cream, to serve

For the filling

500g ripe strawberries, halved or quartered if large
500g gooseberries, topped and tailed
100g golden caster sugar, plus extra 1 tbsp
1 tsp ground cinnamon
2 tbsp semolina or ground almonds

Put the egg yolk, butter, vanilla, sugar and/2 tsp salt in a food processor, then pulse until creamy and soft. Add the flour and pulse until the mixture comes

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