Gooseberry Pie

by Edward Daniel
Caption of Gooseberry Pie. Image by Edward Daniel (c).

Gooseberry Pie? Who doesn’t love a bit of Gooseberry Pie? After binge watching “Bridgerton”, I was inspired to create my own Gooseberry Pie.  The gooseberries may be tart but melded with the almonds and orange and touch of Star Anise and cinnamon, I think this makes a fine combination and contrast – imagining what it might have been like in the Regency era.

Blanched almonds, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Gooseberry Pie. Image by Edward Daniel (c).
Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Dry ingredients
  • 150g millet
  • 30g flaxseeds
  • 30g oats
  • 50g raw unrefined cane sugar
  • 100g white rice flour
  • 60g tapioca flour
  • Pinch of salt
  • Wet ingredients
  • 65ml olive oil
  • 85ml filtered water
  • 25g prune puree
  • For the filling
  • 150g almonds, blanched ground
  • 100g filtered water
  • 1/2 orange, juice
  • 1 Star anise
  • 1 cinnamon stick – small


  1. Line 5 medium cake tins with oil.
  2. Make the pastry by placing the millet, flaxseeds, oats and sugar into a high speed blender and blending till fine. Transfer to a large mixing bowl add in the rice and tapioca flours and salt.
  3. Add in the wet pastry ingredients. Kneed the pastry into a dough. Weigh and measure the dough. Separate into 5 pieces of equal and approximate weight.
  4. Form the dough into a ball and place between two sheets of baking paper. Roll out the dough into a thin circular layer. Remove one sheet and place around the flan dish.  Don't worry if the pastry comes over the edges - it gives it a rustic look.
  5. Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
  6. Prick the pastry and place in the oven for about 15 minutes.
  7. Make the filling by placing the Star Anise and cinnamon with the orange juice and water. Whizz until the fine. Add in the ground almond
  8. Take the pastry from the oven and spread the almond filling over each of the 5 pastries.
  9. Place the gooseberries on top of the almond filling.
  10. Place the pies in the oven for 25 minutes until golden.
  11. Serve the Gooseberry Pies with vegan ice cream.


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