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 BERRIES
• 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.