| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies, Low fat |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Gooseberries, fresh |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Tapioca, quick cooking |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Butter or margarine |
|
|
Milk |
| 1 |
|
Pie crust (9 inch) |
INSTRUCTIONS
Crush 3/4 c. of the gooseberries.
Combine sugar, tapioca, salt and crushed berries in 3-qt. saucepan. Stir in
remaining berries.
Cook over medium heat, stirring constantly, until mixture boils and
thickens. Remove from heat.
Pour mixture into pastry-lined pie plate. Dot with butter.
Place top crust over filling and seal & flute edges. Brush crust with milk.
Bake at 425 F. for 35 to 45 minutes, or until crust is golden brown and
filling is bubbly.
Cool on rack.
Makes 6 to 8 servings.
NOTES : The cookbook suggests Almond Pastry for the pie crust.
Recipe by: Farm Journal's Best-Ever Pies (Patricia A. Ward) Posted to
MC-Recipe Digest V1 #540 by Michelle <Rowaan@ix.netcom.com> on Mar 25, 1997
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”