The abundance of ground cherries in my garden continues to nudge me towards finding creative recipes and uses for them. I haven’t yet made salsa but I did find a pie recipe that we enjoyed. We thought it was worth saving to make again so I thought I’d also share it with you.
I found the recipe on Pinterest. Here’s a link to the original site that posted it, where you can find three other variations as well. Check it out!
Ground Cherry Pie
- 2 pie crusts
- 3 tablespoons quick tapioca
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon almond extract (original called for 3/4 teaspoon but the extract flavor was a little strong for my taste this way)
- 1/2 teaspoon ground nutmeg
- dash of salt
- 2-1/2 cups ground cherries
- 2 tablespoons butter
- Preheat your oven to 400 degrees.
- Roll out your two crusts to fit a 9″ pie pan. Put one in the bottom of your pan and set the other aside.
- Take those husks off your cherries!
- Combine the tapioca, sugars, almond extract, nutmeg and salt in a medium bowl. Cut the mixture in half and put one half in the bottom of your pie crust, spreading it around evenly.
- Top with cherries
- Sprinkle the rest of your tapioca mixture on top and dot the butter on top of that.
- Cut your second crust into a lattice or some other decorative pattern then place it on the top of the pie, folding over and sealing the edges.
- Bake ten minutes then lower the heat to 350 degrees and cook an additional 45=50 minutes. Let it cool before cutting.
The pie filling had a nice texture and taste to it. My only suggested change is to use slightly less almond extract. I’ve never used tapioca in a pie before but I like it.
What’s your favorite pie filling?
P.S. – If you want to try some ground cherry recipes too and you live near me, give me a call. I have ground cherries for sale. $2 for a pint container.