3 c. fresh gooseberries
1 1/2 c. sugar
3 tbsp. quick tapioca
1/8 tsp. salt
2 tbsp. butter
3/4 c. gooseberries, crushed

Add the crushed gooseberries to sugar, tapioca and salt mixture. Cook until thickened. Stir in rest of whole berries; pour into 9-inch pastry lined pan and dot with butter. Cover with pastry top. Brush top of pie with milk and sprinkle with sugar. Bake at 425 degrees for 35 to 45 minutes.