3 c. currants
1 1/2 c. sugar
3 tbsp. quick cook tapioca
1/2 tsp. salt
Pastry for 9 inch pie
2 tbsp. butter

Crush slightly the washed currants in a bowl. Mix sugar, tapioca. Add salt; add to berries and stir until coated. Pour into pastry-lined pan and top with butter. Add regular or lattice top.

Bake 425 degrees for 10 minutes then at 350 degrees for about 30 minutes longer. Serve with whipped cream or ice cream.