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Ground Cherry Pie Recipes

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Ground Cherry Pie

Ground Cherry Pie photo

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Ingredients

  • Pastry for a 2-crust 9-inch pie
  • 3 tablespoons quick-cooking tapioca
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon grated nutmeg
  • Dash of salt
  • 2 1/2 cups husked ground cherries
  • 2 tablespoons (1/4 stick) butter

Directions

Line a 9-inch pie pan with pastry and set aside. Preheat the oven to 400 degrees F.In a medium bowl, combine the tapioca, sugars, almond extract, nutmeg, and salt. Sprinkle half the mixture in the bottom of the pastry shell and top with the cherries. Sprinkle the remaining sugar mixture over the cherries and dot with the butter. Top with a lattice-designed or other decorative top crust.

Bake for 10 minutes, then lower the heat to 350 degrees F.and bake for about 45 to 50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling up in the center. Cool before cutting.

Ground Cherry Pie II

Ingredients

  • 4 cups husked ground cherries
  • 1/2 cup white sugar
  • 2 teaspoons tapioca
  • 2 tablespoons all-purpose flour
  • 1 lemon, juiced
  • 2 tablespoons butter
  • 1 recipe pastry for a 9 inch double crust pie

Directions

  1. Gently mix together the ground cherries, sugar, tapioca, flour and lemon juice. Let stand for 15 minutes.
  2. Preheat the oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with half of the pastry.
  3. Pour the fruit mixture into the pastry-lined pan, and dot the top with the butter. Cover with top crust or lattice.
  4. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce the heat to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until golden brown.

Ground Cherry Pie III

Ingredients

  • 2 1/2 cups husked ground cherries
  • 1/2 cup packed brown sugar
    1 tablespoon all-purpose flour
  • 2 tablespoons water
  • 1 (9 inch) pie shell
  • 3 tablespoons all-purpose flour
  • 3 tablespoons white sugar
  • 2 tablespoons butter

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Wash ground cherries and place in unbaked pie shell.
  3. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  4. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
  5. Bake at 425 degrees F (220 degrees C) for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.

Ground Cherry Pie Recipe IV

Serves 6 to 8

Ingredients

  • 4 cup husked ground cherries
  • 1/2 cup sugar
  • 2 tsp quick cooking tapioca
  • Handful all-purpose flour
  • Juice of 1 large lemon
  • Pastry for a double-crust
  • 9-inch pie
  • 2 tbsp butter

Directions

  1. Gently mix together ground cherries, sugar, tapioca, flour and lemon juice.
  2. Let stand for 15 minutes while you line a 9-inch pie pan with half of the pastry.
  3. Preheat the oven to 450 F Turn the fruit, mixture into the pastry-lined pan, and dot the top with the butter.
  4. Cover with a well-pricked top crust or lattice work of dough.
  5. Bake at 450F for 10 minutes, then reduce the heat to 350F and bake for another 40 minutes, or until golden brown.