Ground Cherry Pie
They Are Certainly Delicious…and Prolific, too!
Recently at a Google+ community board I subscribe to a member posted a question about ground cherries, something we know a little about since we grew them here at Clean Slate Farm last year. The poster was considering planting them in a community garden and wondered how many plants per person she should plan for.
At CSF we planted about eighteen of them and harvested well over forty quarts of berries. They are so prolific I was pulling the plants and tossing them, still laden with hundreds of cherries, in the compost pile last fall at clean up time. I can only imagine the volunteers that will be popping up all over the place come spring. The ones I harvested were frozen in three cup quantities for future use…one of those uses being ground cherrie pie.
To make a long story short, I said I would post the recipe for here for others to try so here it is. though I haven’t made the pie in a few months I seem to remember it has a pecan pie taste, probably due to the brown sugar. Unfortunately I never took picture of the pie as it was a test pie and not all that good looking. I do have standards after all.
We’ll have more ground cherries this year at Clean Slate Farm but not the Aunt Molly variety but a variety called Pineapple Ground Cherry I ordered from Territorial Seed. More on the seeds we will be planting in the next post. If you haven’t tried ground cherries it’s worth the effort. They are little summertime snacks everyone will love.
Did you plant anything unusual in your garden last year?
- 3 cups ground cherries
- ⅔ cup brown sugar
- 1 tablespoon flour, heaping
- 2 tablespoons water
- 3 tablespoons sugar
- 3 tablespoons flour
- 2½ tablespoons butter
- Place ground cherries into an unbaked pie shell.
- Stir together the brown sugar and the 1 tablespoon of flour-put this evenly over the ground cherries and then sprinkle water-again evenly-over all.
- Stir together the 3 tablespoons sugar and the 3 tablespoons flour. Cut in the butter until it is crumbly-Place on top of pie.
- Bake in a preheated 425 degree oven for 15 minutes. Then turn down to 375 degrees and bake another 25 to 28 minutes.