Gooseberry Pie I
- 2 cups gooseberries
- 1 small can crushed pineapple, drained
- 1 Tbsp. margarine
- 1 1/2 cup sugar
- 2 1/2 Tbsp. tapioca
Cook to thicken. Add 2 Tbsp. lemon juice or lemon flavoring. Pour in unbaked pie shell, and cover with top crust. Bake at 425 degrees F for 15-20 minutes; then 350 degrees F until brown.
Gooseberry Pie II
- 2 1/2 cups gooseberries
- 2 cups sugar
- 3 Tbsp. flour mixed with sugar
- 2 Tbsp. margarine
- 1/2 cup water, if berries are fresh
- 1 unbaked 9 inch pie shell and top crust
If berries are fresh, put in pan with 1/2 cup of water and bring to a rolling boil. If they are frozen, there will be enough moisture in them to bring to a boil. Boil 5 minutes. Add sugar and flour mixture. Dump in pie shell. Dot with butter or margarine. Put on top crust. Brush with melted margarine and sprinkle with sugar. Bake at 375 degrees F. Makes one 9 inch pie or small cobbler. Bake 30-45 minutes until brown.
By Robin from Washington, IA
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