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Ingredientes
- ALMOND PASTRY
- 1 1/2 c. flour sifted
- 1 Tbsp. sugar
- 2/3 c. lard
- 2 tsp almond extract
- 2 Tbsp. water up to 3 TBSP FILLING
- 2/3 c. water
- 2 c. sugar
- 1 1/2 quart fresh gooseberries
- 1/4 c. cornstarch
Direcciones
- PASTRY - Mix flour & sugar; cut in lard till mix resembles coarse meal. Sprinkle almond extract followed by the water, 1 TBSP at a time over mix. Toss quickly with fork till dough forms ball. Use only sufficient water to mix to just cling together, dough shouldn't be wet. Form dough into smooth ball between palms of hand, wrap & refrigerate30 min for easier handling.
- Roll on floured board. Line 9" pie plate, add in filling & to crust which has been vented. Flute edges & bake in 400 degree oven for 5 min. Reduce heat to 350 degrees and bake till crust is browned. Cold on rack.
- FILLING - Cook 1/3 cu water & sugar in saucepan over low heat for 2-3 min. Add in berries & simmer gently 5 min till cooked but still whole. Using a small strainer, remove berries from syrup. Place in pie shell. Dissolve cornstarch in remaining 1/3 c. water. Stir in syrup, cook over moderate heat till thick and clear, stirring constantly for about 3 mnutes.
- Cold to lukewarm. Pour over berries. Decorate with diamond shaped pcs of pastry, if you like. Serve with whipped cream or possibly ice cream.
