"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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