A long forgotten recipe, gooseberry pie turns out to be so delicious that no cake is needed

Bunches of tar-colored berries are visible between the leaves,

But around - thorns, like claws, they grab our pants,

(Author - A. Kropotin)

Hello friends! Today I have gooseberry pie for you. I would put this gooseberry pie between cakes and pies. Loose dough, nutty flavor, delicate sweet meringue and sour gooseberries create an incredible flavor bouquet. Make a gooseberry pie and make your family happy!

👇 Forgotten gooseberry pie - recipe video 👇

SANDY DOUGH

First, prepare the form, I have 24 cm. I covered the bottom with parchment.

I put 120 g of butter in the freezer for half an hour.

I add salt and sugar to the flour, I have it mixed with the zest of 1 lime.

Now I rub some frozen butter into this flour and mix everything.

Try to do this quickly so that your oil does not melt.

Shortcrust pastry needs stabilization. It is sent to the refrigerator for at least two hours.

Main the secret of loose shortcrust pastry in cold oil.

• Add 2 egg yolks and one full tablespoon of cold water to the flour.
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• I knead the dough quickly.
• Roll out the dough to about a centimeter thick and put it in the refrigerator for 2 hours.

• I spread the dough on the table and roll it out to the desired diameter.
• I put it on the bottom of the mold and put it in the refrigerator.

• From the remnants of the dough, I roll out the tape for the sides.
• I chop the dough in a mold and put it in the refrigerator.

FILLING

• Grinding almonds. Almond flour can also be used.
• Wash and dry the gooseberries. I cut it off on both sides, bald ponytail and shaggy ponytail.

• Whisk 3 egg whites into a good stable mass.

*** Turn on the oven at 200 ° C degrees. ***

• In several steps, I introduce 80 g of sugar and beat everything until stable peaks.
• In the process, you can add a teaspoon of citric acid for stability and vanilla extract for flavor.

• I add to whipped egg whites chopped almonds.

PIE ASSEMBLY

I take out the frozen base from the refrigerator and spread half of the meringue on it.

I spread gooseberry and cover with the second half of the walnut meringue.

• I'm sending the pie to the oven.
• I lower the temperature to *** 180 ° C degrees and bake for about 40 minutes.

The finished cake should be allowed to cool slightly.

I wish you bon appetit and God bless you! Like, comment, share your recipes and ideas.