3 c. gooseberries
2 tbsp. quick tapioca
1 to 2 c. sugar
1/4 tsp. salt
2 tbsp. butter, melted
Pastry for 2 crust pie

Remove stems and blossom ends. Wash and drain fruit. To berries add tapioca, sugar, salt and butter and let stand 15 to 20 minutes. Line pan with 1 crust. Fill with berry mixture. Put on top crust. Moisten the edges with water and press edges together. Make slit on top crust. Bake in hot oven at 450 degrees 10 minutes. Decrease temperature to 350 degrees and bake for 30 minutes.