You may also like
Ingredients
- pastry for 2 crusts
- 4 c. gooseberries, washed and stemmed
- 1 1/4 c. sugar
- 3 Tbsp. quick cooking tapioca
- 1/8 tsp. salt
- 1 Tbsp. butter
Method
- Preheat oven to 450°.
- Roll out one crust to fit 9-inch pie pan.
- Mix the berries, sugar, tapioca and salt together in large bowl.
- Pour into prepared shell.
- Dot filling with butter.
- Roll out remaining crust to form top crust.
- Place over filling. Moisten, seal and flute edges; cut slits in top.
- Bake at 450° for 10 minutes.
- Reduce heat to 350°.
- Bake an additional 30 minutes, or until crust is golden brown.
