3 c Gooseberries, fresh
1 1/2 c Sugar
3 tb Tapioca, quick cooking
1/8 ts Salt
2 tb Butter or margarine
Milk
1 Pie crust (9 inch)
Crush 3/4 c. of the gooseberries.
Combine sugar, tapioca, salt and crushed berries in 3-qt. saucepan. Stir in
remaining berries.
Cook over medium heat, stirring constantly, until mixture boils and
thickens. Remove from heat.
Pour mixture into pastry-lined pie plate. Dot with butter.
Place top crust over filling and seal & flute edges. Brush crust with milk.
Bake at 425 F. for 35 to 45 minutes, or until crust is golden brown and
filling is bubbly.
Cool on rack.
Makes 6 to 8 servings.
NOTES : The cookbook suggests Almond Pastry for the pie crust.
Yields
8 Servings
