Ground Cherry Pie
Delight your taste buds with the golden, sun-kissed flavors of Ground Cherry Pie, a rustic dessert that showcases the unique, sweet-tart profile of ground cherries. Nestled in a flaky, buttery crust and perfectly spiced with a hint of cinnamon, this pie is bursting with juicy fruit filling enhanced by a touch of lemon for brightness. A glossy egg-washed crust provides the perfect golden finish, while small cubes of butter dotted throughout the filling elevate its richness. Simple to prepare yet irresistibly delicious, this seasonal pie is ideal for showcasing ground cherries’ natural charm and is sure to impress at any gathering. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Perfect for summertime baking or celebrating the harvest season, this ground cherry pie is a must-try dessert!
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Recipe Information
Ingredients
- 3 cups Ground cherries (husked and rinsed)
- 0.75 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground cinnamon
- 2 tablespoons Unsalted butter (cut into small cubes)
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
- 2 9-inch rounds Pie crust (store-bought or homemade)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground cherries, granulated sugar, flour, cornstarch, lemon juice, and ground cinnamon. Stir until the cherries are evenly coated and the mixture is well combined.
Roll out one of the 9-inch pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the ground cherry filling into the prepared pie crust. Gently spread the filling to ensure it is evenly distributed.
Dot the filling with small cubes of unsalted butter for added richness.
Place the second 9-inch pie crust over the filling. Use a sharp knife to trim any excess dough, leaving about 1/2 inch overhang. Tuck the edges of the top crust under the bottom crust and crimp to seal.
Cut small slits in the top crust to allow steam to escape while baking. Alternatively, use a decorative pattern or small cookie cutter to cut out shapes for venting.
In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the top crust evenly with the egg wash for a golden, glossy finish.
Place the pie on a baking sheet to catch any overflow, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Slice and serve at room temperature or slightly warmed, with a scoop of vanilla ice cream or whipped cream, if desired.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 537.3 g | 195% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 202.6 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 144 mg | 11% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1883 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
