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. 


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