Burbush's Pork and Caramelised Gooseberry Pie

It is a highly rigid effort, albeit with no top crust, which is kind of expected with a fruit topped pie. The prospect of the semi-pureed fruity topping sinking into the meat compensates it not being fully encased. There is a good couple of inches of fine pork meat, topped with a good half inch layer of gooseberry. There's also a decent casing of golden jelly which only starts half way down the pie, presumably to keep it segregated as gooseberry and gelatine bone stock may not be a preferred combination. Taste wise it is a touch tart, but it contrasts well with the lightly spiced sausage meat which is superb