Dough: Knead all the dough ingredients into a short crust pastry and cool for about 1 hour in the refrigerator.
Preheat the oven to 180 degrees C. Grease a springform tin.
Roll out the pastry dough on a floured work surface. Line the springform tin with the dough creating an approximate 3 cm raised edge. Prick the dough with a fork several times. Bake in the preheated oven for 10 minutes.
Filling: Drain the gooseberries, retaining 125ml of the juice. Bring the juice to the boil then thicken with the cornflour. Stir in the sugar, cornflour egg yolks and cherry brandy until creamy.
Then spread the gooseberry filling over the pastry base and then layer the drained gooseberries on top of that. Bake for 30 minutes.
Meringue: Whisk the egg whites and sugar until stiff then spread the mixture over the hot pie. Drag a spoon in waves over it and sprinkle the almonds on top.
Increase the temperature of the oven to 240 degrees C and bake for approximately 12 minutes.