Low-gluten upside-down gooseberry pie
8 servings
45 minutes
The inverted low-gluten pie with gooseberries is an unusual dessert with a rich texture and delicate flavor. It combines the sweetness of caramelized brown sugar and butter with the slight tartness of gooseberries, creating a refined gastronomic delight. Almond and buckwheat flour give the dough a nutty note and make the pie airy and crumbly. Historically, inverted pies emerged as a way to preserve the juiciness of the filling, allowing fruits to caramelize during baking. This American version with gooseberries is perfect for those seeking a gluten-free diet but not willing to sacrifice flavor. The pie pairs wonderfully with a cup of fragrant tea or fresh berries that highlight its complexity. Prepare it for cozy family evenings or treat guests to an unusual dessert that will be remembered for a long time.
1
In the evening, thaw the gooseberries on the top shelf of the refrigerator (if fresh is available - it should be used fresh).
2
Take a pan that can go directly from the stove to the oven. I use a pan with a removable handle.
3
In a high-sided pan, melt about 70 grams of butter, add 50 grams of sugar gradually while stirring until bubbles appear. Once they do, add the gooseberries and mix well.
- Butter: 200 g
- Brown sugar: 150 g
- Gooseberry: 500 g
4
After 2 minutes, add 2 tablespoons of corn starch to the gooseberries and mix well.
- Cornstarch: 2 tablespoons
5
Next question: what effect do you want to achieve? If you want the structure of the berries to be visible, then no need to stew; if you're okay with gooseberry jelly as a result, you can stew for another 3-4 minutes.
6
Turn off the heat and let it sit for a while. Smooth it out and sprinkle with nutmeg and ground cinnamon on top.
- Ground nutmeg: 2 tablespoons
- Ground cinnamon: 2 tablespoons
7
For almond flour, you need to grind 100 grams of almonds in a coffee grinder or blender — you need flour, not coarse crumbs, so choose a device that allows you to do this. Whether to blanch the almonds or not is a matter of taste. Many blanch them; I use unblanched.
- Almond: 100 g
8
Crush the pistachios in a mortar or by another available method into a coarse crumb (not flour) so that they can be felt in the pie.
- Green pistachios: 50 g
9
Preheat the oven to 180 degrees.
10
Soften 130 grams of butter to room temperature and beat it with 100 grams of sugar and vanilla sugar.
- Butter: 200 g
- Brown sugar: 150 g
- Vanilla sugar: 10 g
11
With the mixer running continuously, add 3 eggs and milk. Do not beat the dough too much, otherwise whey will separate.
- Chicken egg: 3 pieces
- Milk: 180 ml
12
Finally, with the mixer running, add the sifted flour, almond flour, buckwheat flour, ground pistachios, and baking powder, and mix well. The dough should have the consistency of thick sour cream; if necessary, you can add a little milk. Pour the dough over the gooseberries in the pan.
- Wheat flour: 50 g
- Buckwheat flour: 50 g
- Almond: 100 g
- Green pistachios: 50 g
- Baking powder: 10 g
- Milk: 180 ml
13
ATTENTION — the dough should be poured or transferred in small portions, trying to distribute it evenly over the berries; otherwise, it will start pushing the gooseberries to the edges of the mold with its weight. Therefore, it is recommended to use a sufficiently wide mold so that the layer of dough is not too thick. The dough should be spread so that it completely covers the berries. It is most convenient to do this with a silicone spatula with thin edges.
14
Bake for 25–30 minutes until done, checking with a toothpick.