Ground Cherry Pie Recipe
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
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.
Makes 6 servings.
Ground cherries grow wild on low bushy plants along uncut country roadsides and
in uncultivated fields. They are especially prolific in the Mississippi Valley.
The Fruit goes by several regional names: husk tomatoes, chew cherries,
strawberry tomatoes, or winter cherries...Its flavor has been likened to
tomatoes and strawberries...Most commonly used in pie.