3 C. fresh gooseberries 1 1/2 C. sugar 3 T. quick-cooking tapioca 1/4 tsp. salt 9" pie crust 2 T. butter
Stem and wash 3 cups fresh gooseberries. Crush 1/2 cup. Mix crushed berries with 1 1/2 cups sugar, 3 tablespoons tapioca and 1/4 teaspoon salt in saucepan. Cook and stir until bubbly. Cook 2 minutes more. Add remaining berries. Prepare pastry for 9" pie. Fill. Dot with butter. Adjust top crust, cut slits; seal. Bake at 400º for 35 minutes.
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