Gooseberry Pie

Shell and top crust for a double-crust pie, unbaked
1 (16 oz.) can gooseberries in heavy syrup
1-1/4 cups sugar
5 tablespoons corn starch
2 tablespoons margarine
1/2 cup orange marmalade

Directions:
Drain the gooseberries, reserving the juice. Set berries aside. Stir the sugar and corn starch together in the top of a double boiler. Add the gooseberry juice and mix well. Cook 15 minutes, stirring as necessary to prevent lumps. Remove from heat. Add margarine and marmalade. Mix together. Gently fold in berries. Pour into pie shell and cover with top crust. Seal edges and make a few slits in the top crust. Bake at 400° for 40 minutes. Cool before serving.