Title: Gooseberry Pie
Categories: Pies, Low fat
Yield: 8 Servings

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.

Recipe by: Farm Journal's Best-Ever Pies (Patricia A. Ward) Posted to
MC-Recipe Digest V1 #540 by Michelle on Mar 25, 1997