Hello Elouise,

Here are four recipes from our archives. I haven't tried any of them - maybe someone will post a tried and true also.

Betsy

MIXED BERRY PIE
Unbaked 9" double crust
FILLING:
2 c. canned or frozen blackberries, thawed & drained
1 1/2 c. canned or frozen blueberries, thawed & drained
1/2 c. canned gooseberries, drained
1/8 tsp. almond extract
1/4 c. sugar
3 tbsp. cornstarch
Heat oven to 425 degrees. For filling, combine blackberries, blueberries and gooseberries in large bowl. Add almond extract, sugar and cornstarch. Stir thoroughly. Spoon filling into unbaked pie crust. Cover with top crust. Flute. Cut slits or prick with fork for steam to escape. Bake for 40 minutes or until crust is golden brown. Cool to room temperature.

GOOSEBERRY & RAISIN PIE
2 c. stemmed gooseberries
1 c. sm. puffed seeded raisins
1/2 c. water
1 c. sugar
Sprinkling of cinnamon
1/4 tsp. salt
Sm. lump of butter
2 tbsp. cornstarch
Cook the gooseberries and raisins in the half cup of water for about 10 minutes, add the juice from half a lemon, the butter, and salt. Add the sugar, which has been well mixed with the cornstarch, to the hot fruit, and cook, stirring constantly until clear and thickened. Cook, and fill a previously baked pastry shell. Serve with plain or sweetened whipped cream or cover with a mixture made by using 3 tablespoons of butter, 4 tablespoons of sugar and 3 level tablespoons of flour. Add 1 cup of any desired chopped nuts and mix well. Spread over pie and run under flame to brown lightly.

GOOSEBERRY PIE
3 c. gooseberries
2 tbsp. quick tapioca
1 to 2 c. sugar
1/4 tsp. salt
2 tbsp. butter or margarine, 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.

GOOSEBERRY MERINGUE PIE
2 c. gooseberries
1/2 c. water
1 c. sugar
1/4 c. flour
1/8 tsp. salt
1 (9 inch) baked pastry shell
2 egg whites, beaten stiff
4 tbsp. sugar
Cook gooseberries in water until tender. Mix 1 cup sugar, flour and salt; add to gooseberries, cook until thick; cool; pour into baked shell. Spread with meringue made of egg whites and sugar. Bake in 350 degree oven 12 to 15 minutes