Submitted by Julie Crispin, New Ulm, Minn. (Formally of Urbana, Mo.)
• 3 C gooseberries, washed and stemmed
• 1 1/2 C sugar
• 3 Tbsp quick cooking tapioca
• 1/4 tsp salt
• Pastry for two, 9-inch pies
• 2 Tbsp butter or margarine
Crush 1/2 C of the berries. In saucepan, combine crushed berries, sugar, tapioca and salt; cook and stir until thick and bubbly. Remove from heat; stir in rest of berries. Line pie plate with 1 crust. Pour in filling, dot with butter. Put on top crust; seal and flute edges. Cut slits for escape of steam. Bake at 400 degrees until browned, 30 to 40 minutes.
