My most talked about crop of the year, Ground Cherries. Are they chinese lanterns, are they gooseberries, there was no end of specualtion and questions. But they are unquestionably yummy and different. Here is a recipe from the Seed and Plant company Veseyès. they grew abundantly and certainly reduced weeding on a big part of the upper garden. Next year I will give them more room, so I donèt feel like I am in a forest when I picking them up off the ground.
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
Ground Cherry Pie
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Ingredients
- 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
Directions
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.
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