No. 1845 — Shortcrust Gooseberry Pie
English historical translation of Molokhovets recipe No. 1845 from the 1901 Russian cookbook, retaining original methods and measures.
Make pastry with half a pound butter, one pound flour, a spoonful rum, one egg, a spoonful sour cream, half a glass sugar and lemon zest or about twelve peeled ground bitter almonds.
Roll out and place in a buttered pan or paper mould, making a raised pastry rim. Glaze with egg and bake until nearly done.
Prepare three glasses slightly underripe gooseberries: clean, scald, drain, cool and mix with half to one glass fine sugar and a little cinnamon. Keep near the stove so the berries are not cold.
When the crust browns, partly pull out the pan, quickly fill with gooseberries and return to the oven.
Finish baking and serve hot, dusted with extra sugar.