1 can gooseberries
3/4 c. water
3/4 c. sugar
1/4 c. flour
2 egg yolks
1 tbsp. butter
1/4 tsp. vanilla
8-inch pie shell, baked
2 egg whites
1/4 tsp. cream of tartar
4 tbsp. sugar

Drain gooseberries; reserve juice. Add water to juice. Mix sugar and flour, add to juice. Beat yolks until thick and add to juice mixture. Cook over medium heat stirring constantly until thickened. Remove from heat and add butter and vanilla. Mix well. Gently fold in gooseberries. Cover pan and cool. When cool, pour into baked 8-inch pie shell. Make a meringue of the egg whites, cream of tartar and sugar. Pile meringue over filling and bake in 400 degree oven until lightly browned, about 50 minutes.