After several tests, I think this is the best recipe for gooseberry pie. It will also work well for pretty much all berries: blackberries, blueberries, June berries and even tart cherries.
1 9” inch double piecrust
3 C gooseberries
2 C sugar
¼ tsp salt
1 tsp nutmeg
½ tsp almond flavoring (optional*)
3 Tbsp instant tapioca
Put berries into a large sauce pan with 2 Tbsp water. Stir while berries “pop” and skin starts to split. Add remaining ingredients, stir well and pour into pie crust. Top with crust, cutting vent holes in top crust. Crimp sides. Bake at 350° for 45-50 minutes, until crust is golden brown. Allow pie to cool completely before serving. Juices will thicken as it cools.
*The almond flavoring helps tone down the tartness of gooseberries and sour cherries.