Gooseberry Pie With Almond Pastry Recipe

         
           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.

Illinois State Fair

Graham Cracker Crust
        
  1 1/2 c  graham cracker crumbs
  5 1/2 T  butter,melted
      3 T  sugar

Preheat oven to 350 degrees.

Mix everything together & press into pie pan.  Bake for 10 minutes.
Cool before filling.

Fresno Fair