Ingredients
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1-1/4 cups flour, divided
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1 teaspoon salt, divided
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1/2 cup and 2 tablespoons butter
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1 egg, beaten
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1 egg white, beaten
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2/3 cup and 2 tablespoons sugar
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3 cans (16-oz. each) gooseberries, drained
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1 cup Mandelin Blanched Sliced Almonds or Natural Sliced Almonds
Directions
Prepare the crust. Mix 1 cup flour with 1/2 teaspoon salt. Cut in 1/2 cup butter to get a fine moist crumb. Stir in egg until combined; press lightly with hands to form a dough. Roll out dough, fit into 9-inch pie pan and flute edges.
Prepare the topping. Gently stir together 1 cup sliced almonds, 1 egg white, beaten, and 2 tablespoons sugar. Set aside.
Combine sugar with remaining 1/4 cup flour and 1/2 teaspoon salt. Distribute half the mixture on bottom of pie shell. Spoon in gooseberries. Sprinkle with remaining half of flour-sugar mixture. Dot with 2 tablespoons butter. Sprinkle with topping mixture.
Bake on low shelf at 375°F for 30 minutes.
Recipe Note
Servings: 10
Almond Board of California