Gooseberry Pie

3 cups fresh gooseberries, divided

1 cup sugar

3 tablespoons minute tapioca

1/4 tsp salt

2 tablespoons butter or margarine

Double pie crust

Clean gooseberries, measure out 1/2 cup gooseberries and set the rest aside.

In a saucepan, crush the 1/2 cup of gooseberries, combine with sugar, tapioca and salt. Then add the whole gooseberries. Cook on medium, stirring until thickened.

Fill bottom of the pie pastry. Dot with butter and add the top crust.

Bake at 375F for 45 minutes


From the collection of Doris E.