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4 c Fresh gooseberries -OR- 2 cn (16-ounce) gooseberries
2/3 c Sugar (up to 1)
1/4 c All-purpose flour
1 ds Salt
Pastry for double-crust pie
1 tb Butter OR margarine
Stem and wash gooseberries or drain canned berries. Combine sugar,
flour, and salt. Add sugar mixture to berries; toss gently to coat
fruit. Fill a pastry-lined 9-inch pie plate with berry mixture; dot
with butter or margarine. Adjust top crust. Seal and flute edge.
Cover edge of pie with foil. Bake in a 375 degree oven for 20
minutes. Remove foil; bake for 25 minutes more or until golden. Cool
on a wire rack. Makes 8 servings.
Note: If using canned gooseberries, reduce the all-purpose flour to 3
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