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Gooseberry Pie

Line the edges of a deep pie-dish with rich puff paste, fill the dish with cleaned and picked gooseberries and put half a pound of moist sugar with them; pour in a little water, cover the pie with more puff paste moistening the edges so they will stick to the undercrust, cut it evenly all round, make a slit in the top with a knife, and bake in a moderate oven. When cooked take it out, sprinkle powdered sugar over, and serve with a good custard.