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This recipe for GOOSEBERRY PIE, by , is from HOPP FAMILY COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nina Wolf Dubes


Pie crust for 9 two-crust pie:
2 c all purpose flour
tsp salt
c shortening
7 - 8 T cold water

5 - 6 c fresh gooseberries, cleaned
1 c sugar
2 T tapioca
t cinnamon
2 T butter
- c water

Pie crust:
Blend flour and salt in large bowl until it looks crumbly. Blend in water and mix only until dough holds together. Divide dough in half. Form into two -inch thick disks. On lightly flowered surface roll out each disk into a circle that is about 2 inches larger than the pie plate. Line the pie plate with one circle; save the other for top of pie.

Crush 1 c of the gooseberries and cook them in to cup of water until they come to a boil and then add rest of gooseberries and sugar mixture.

Stir together sugar, cinnamon, and tapioca. Add gooseberries to sugar mixture. Pour gooseberry sugar mixture into pastry-lined pie pan. Top gooseberries with dots of butter. Cover with top crust. Seal the edges of the two crusts together by pinching crusts with fingers. Cut slits in top crust to allow fruit to vent while baking. Cover edges of pie with foil and bake in 425 degree oven for 35 to 45 minutes or until juice begins to come through slits in top crust. Remove foil during last 15 minutes of baking. Serve with vanilla ice cream.

Helen Hopp Wolf




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