Gooseberry Pie with Almond Streusel Topping
- For the filling
- 700 grams Gooseberry
- 100 grams ground almonds
- 80 grams Raw cane sugar
- 2 egg yolks
- 2 tablespoons Amaretto (almond liqueur)
For the dough, mix flour with cane sugar in a bowl. Cut butter into small pieces over and spread pieces evenly over flour mixture. Mix in egg and quickly knead to a smooth dough and cover and let rise for about 30 minutes until cool. Rinse gooseberries, drain and pat dry. Line greased springform pan with rolled dough leaving a margin of 4 cm (approximately 1 inch) Prick pastry with a fork several times. Fold aluminum foil around perimeter of pie crust to cover. Place pie crust in a cool oven on rack 2nd from bottom and pre-bake at 200°C (approximately 400°F) for 20 minutes. Carefully remove foil edge after about 15 minutes.
For the filling, mix cane sugar, almonds, egg yolks and amaretto and evenly spread in pie shell and top with gooseberries.
For the streusel, melt butter. Mix flour, almonds, sugar and salt in a bowl and pour melted butter over mixture and mix and allow to cool. Stir mixture until coarsely crumbled.
Sprinkle streusel over pie filling and bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Cool on a wire rack in pan. To serve, remove from pan and cut into slices.