Ingredients
| 3 | cups gooseberries, divided |
| 1 1/2 | cups sugar |
| 3 | tablespoons quick cooking tapioca |
| 1/4 | teaspoon salt |
| 2 | 9-inch pie shells |
| 2 | tablespoons butter |
Instructions
Wash and stem gooseberries. Set aside 2½ cups, then crush remaining ½ cup. Add sugar, tapioca and
salt. Cook until bubbly and then cook 2 additional minutes, stirring occasionally. Add remaining whole
berries. Line 9-inch pie plate with pastry, fill with berries and dot with butter. Add top crust, cut slits on
top or make heart shapes with knife. Seal edges and bake at 400 degrees F for 35 minutes.
