4 c Fresh gooseberries -OR-
2 cn (16-ounce) gooseberries
2/3 c Sugar (up to 1)
1/4 c All-purpose flour
1 ds Salt
Pastry for double-crust pie
1 tb 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
pastry-lined 9-inch 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 all-purpose flour to 3
Tablespoons.
Yields
1 Servings