Best Ground Cherry Pie Ii Recipes
GROUND CHERRY PIE
We bought ground cherries at our local farmer's market last weekend...They looked so interesting and had such a unique taste. After searching and searching, I found a few recipes for ground cherry pie. This combines the best of a few different recipes. We didn't have quite enough ground cherries to make a large pie, so I used a silicone cupcake mold and made mini pies. Delicious served alone or with icecream!
Provided by Oliver Fischers Mo
Categories Dessert
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- For the crust: Combine flour and salt in a food processor.
- Slowly add cubes of chilled butter.
- Slowly add ice water until the dough forms a ball.
- Roll out the dough for the pie crust bottom and place in a pie pan.
- There is enough dough to make a lattice or rustic top crust.
- For the filling: Mix cherries, sugar, water, and flour in a bowl.
- Pour into pie pan on top of bottom crust.
- Make lattice or rustic top crust and place on top of filling.
- Bake at 425 degrees for 20 minutes. Then lower the oven temperature to 300 degrees and bake for 30 minutes, until the pie filling is set.
Nutrition Facts : Calories 427.7, Fat 19.9, SaturatedFat 12.3, Cholesterol 50.9, Sodium 392, Carbohydrate 59.2, Fiber 4.4, Sugar 24.6, Protein 6.1
GROUND CHERRY PIE
The firm fruit which is nestled in a husk, is about the size of a cherry, and looks like a green tomato..though the color varies from green to yellow to red... I think it also resembles a Mexican tomatilla..you will need pastry for a 2 crust 9" pie
Provided by grandma2969
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9" pie pan with pastry and set aside.
- Preheat the oven to 400°.
- 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 remainder of the 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 for 350° and bake for 45-50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling in the center.
- Cool before cutting.
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