Recipe - Gooseberry Pie

4 cup Fresh gooseberries OR
2 cn (16ounce) gooseberries
2/3 cup Sugar (up to 1)
One fourth cup Allpurpose flour
1 ds Salt
Pastry for doublecrust pie
1 tablespoon Butter OR margarine

Stem and wash gooseberries or drain canned berries. Combine sugar, flour,
and salt. Add sugar mixture to berries; toss gently to coat fruit. Fill a
pastrylined 9inch pie plate with berry mixture; dot with butter or
margarine. Adjust top crust. Seal and flute edge. Cover edge of pie with
foil. Bake in a 375 degree oven for 20 minutes. Remove foil; bake for 25
minutes more or until golden. Cool on a wire rack. Makes 8 servings.

Note: If using canned gooseberries, reduce the allpurpose flour to 3
Tablespoons. Posted to EATL Digest 15 Mar 97 by "Elizabeth A. Post"
millefiore@FUSE.NET on Mar 16, 1997