1 cup sugar
3 Tbl cornstarch
⅛ tsp salt
2 cans gooseberries, drained w/ 1 cup syrup reserved
1 Tbl butter
Pastry for 9-inch double crust
In a saucepan, stir together the reserved gooseberry syrup, cornstarch, salt and half of the sugar. Cook over medium heat, stirring, until thickened. Remove from heat. Gently stir in the remaining sugar, butter and the drained gooseberries. Pour into pastry lined pie plate.
Add top crust or lattice top, then seal edges securely
Bake 15 minutes at 425°; finish backing at 350 for 20 to 30 minutes or until golden brown.