Recipes

Ingredients

2 cans OregoN Gooseberries, drained, reserve juice

1/2 cup reserved juice

1/2 cup water

1 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

2 well beaten egg yolks

2 tablespoons melted butter or margarine

1/4 teaspoon vanilla

baked 9-inch pastry shell or pastry tart shells

2 egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Instructions

Mix reserved juice, water, sugar, cornstarch, and salt in a medium saucepan. Add well-beaten egg yolks and melted butter or margarine. Cook over medium heat until thickened, stirring constantly. Add vanilla, then stir in gooseberries, cool.
Once cooled pour mixture into already baked pastry shell.

To make meringue, beat the egg whites, cream of tartar and sugar together until all the sugar is dissolved. Spoon meringue lightly on pie, sealing the crust to prevent shrinking.

Bake in a 400 degree oven until delicately browned, about 8 minutes. Cool slowly out of draft.

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