Tomato pie recipe 3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel. 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly slicked (much better if you caramelize) 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise 1/3 cup chopped fresh basil 1/4 tsp garlic powder 1/8 tsp Italian seasoning Place onions, then tomatoes, then top with basil in pie shell. Mix together mayo, cheeses, garlic and italian seasoning. Spread over pie Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.

Hoosier Gooseberry Pie 1 9 inch unbaked double pie crust 4 C gooseberries 1 3/4 C sugar 2 Tbs minute tapioca 2 Tbs butter 1/8 tsp salt 1/2 tsp nutmeg Gently wash berries and remove stems.Pat dry. Place berries, sugar, tapioca, butter, salt, and nutmeg in a large saucepan over low heat. Stir frequently an cook till sugar is melted and berries are soft. Let cool. Pour into pie shell and cover with a top crust. Bake at 400 15 min. Reduce heat to 350 and bake 30 min longer.

This isn't really a pie but very, very good, I make it a few times a year. If you just have a few stalks you can use a 7x11, if you have more you can dice up, a 9x12 Rhubarb Crunch (San Juan Classics) 1 1/4 C flour 1 1/4 C regular oatmeal 1 C packed brown sugar 2/3 C butter 4-6 C diced raw rhubarb (if stalks are wide/thick, split lengthwise too) 1 C sugar 1 C water 2 Tablespoons cornstarch 1 teaspoon vanilla 1/4 C butter Ice Cream or whipped cream Preheat to 350F. In large bowl, combine flour, oatmeal, brown sugar. With pastry blender or fork, cut in butter until mixture forms size of peas. Press half of the crumb mixture into the bottom of your baking dish Arrange the diced rhubarb on top In medium saucepan, combine sugar, cornstarch, water. Boil until thickens and clears. Remove from heat and add vanilla and the 1/4 C butter. Pour over the rhubarb in your pan. Sprinkle remaining crumb mixture over the top. Bake 50 minutes or until golden. Serve warm or cold.

I have gooseberry bushes, I planted them for Dad when he was still alive because Grandpa had gooseberry bushes. We used to sneak them when we were small and Grandpa would pretend he was yelling at us to leave his gooseberries alone. Grandma made pie and jam from them, I like to just eat them, but I spent a lot of time "tipping and tailing" them, they had a stem on one end and a "thorn" on the other. The bushes had thorns too. I have two varieties of berries. One is green when ripe, one is red/purple. When they are underripe they are so sour they can pucker you right up, when they are fully ripe they are sweeter, but still rather sour. Gooseberry Pie (Farm Journal) Recipe By :Farm Journal's Best-Ever Pies (Patricia A. Ward) 3 cups gooseberries -- fresh 1 1/2 cups sugar 3 tablespoons tapioca -- quick cooking 1/8 teaspoon salt 2 tablespoons butter or margarine milk 1 pie crust (9 inch) Crush 3/4 cup of the gooseberries. Combine sugar, tapioca, salt and crushed berries in 3-quart saucepan. Stir in remaining berries. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Pour mixture into pastry-lined pie plate. Dot with butter. Place top crust over filling and seal and flute edges. Brush crust with milk. Bake at 425 F. for 35 to 45 minutes or until crust is golden brown and filling is bubbly. Cool on rack. I also have a gooseberry meringue pie, but I've not made it. Grandma used to make it occasionally, but it was more "fussy" and so we mostly had the one above .Gooseberry Meringue Pie Recipe By :Cookbook USA 2 cups gooseberries 1/2 cup water 1 cup sugar 1/4 cup flour 1/8 teaspoon salt 1 (9-inch) baked pastry shell 2 egg whites -- beaten stiff 4 tablespoons 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. Have fun! Annie