Gooseberry Pie Every time I hear about gooseberry pie, I think about this kind of bad 80's movie called "Krull". But I bought a gooseberry bush, seemed a shame to let the berries go to waste. Ingredients 3 cups fresh gooseberries (green is best) 2 cups white sugar 3 Tbsp quick-cooking tapioca 1/2 tsp salt 1 recipe pastry for a 9 inch double crust pie 2 Tbsp milk 1 1/2 Tbsp white sugar Why Not Ganderberries? Rinse the berries, and pull off the stems and the little pointy bits at the other end. Crush 1/2 cup of the berries, and place in the bottom of a saucepan. Preheat oven to 400 degrees. Combine 2 cups sugar, tapioca, and salt in a small bowl. When blended, stir into the crushed berries in the saucepan. On medium heat, cook and stir the mixture until it boils. Boil for 2 minutes, then remove from heat and add the rest of the gooseberries. Pour filling into the bottom pastry in a 9 inch pie pan (see Tips and Tricks for pastry recipe and hints.) Add top crust, cut slits to allow steam to escape. Brush the top crust with a milk glaze, and sprinkle with 1 1/2 Tbsp of sugar. Bake for 35 minutes. Serve warm or cold. Notes and Hints and Stuff Where Do I Find Gooseberries? I see them sometimes in the store, usually in late July. They come fully ripe in August, but for pies and jams, the best berries to use are green, or just slightly tinged with reddish pink. Fully ripe berries are red, and I hear they're an acquired taste.