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Gooseberry Pie With Almond Pastry

        

           ALMOND PASTRY

  1 1/2 c  flour,sifted

      1 T  sugar

    2/3 c  lard

      2 t  almond extract

      2 T  water,up to 3 TBSP

           FILLING

    2/3 c  water

      2 c  sugar

  1 1/2 qt fresh gooseberries

    1/4 c  cornstarch

PASTRY -  Mix flour & sugar; cut in lard until mixture resembles

coarse meal.  Sprinkle almond extract followed by the water,  1 TBSP at

a time over mixture.  Toss quickly with fork until dough forms ball.

Use only enough water to mixture to just cling together, dough should

not be wet.  Form dough into smooth ball between palms of hand, wrap &

chill 30 minutes for easier handling.

 

Roll on floured board.  Line 9" pie plate, add filling & to crust that

has been vented.  Flute edges & bake in 400 degree oven for 5 minutes.

Reduce heat to 350 degrees and bake until crust is browned.  Cool on

rack.

 

FILLING - Cook 1/3 cu water & sugar in saucepan over low heat for 2-3

minutes.  Add berries & simmer gently 5 minutes until cooked but still

whole.  Using a small strainer, remove berries from syrup.  Place in

pie shell.  Dissolve cornstarch in remaining 1/3 cup water.  Stir in

syrup, cook over moderate heat until thick and clear, stirring

constantly for about 3 mnutes.

 

Cool to lukewarm.  Pour over berries.  Decorate with diamond shaped

pieces of pastry, if desired.  Serve with whipped cream or ice cream.

 

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