Ground Cherry Pie
A sweet, tangy ground cherry pie with a thick, fruity filling, perfect for summer dessert lovers seeking a unique twist on classic pie flavors.
Ingredients
Instructions
- Combine ground cherries, sugar, cornstarch, and enough water to make a thick syrup in a pot.
- Bring to a boil on the stove, stirring constantly until the syrup thickens.
- Pour the hot filling into unbaked double-crust pie shells.
- Bake at 375° to 400°F for 20 minutes.
- Reduce oven temperature to 350°F and bake for an additional 20 minutes until golden and bubbly.
Tips & Substitutions
For a thicker filling, adjust the cornstarch to 3 tablespoons. If ground cherries are hard to find, you can substitute with ripe cherries or blueberries, though flavors will vary. Ensure to taste the filling before baking; add a splash of lemon juice to brighten the flavors. For a unique twist, consider adding a dash of cinnamon or nutmeg to the filling.
Serving Suggestions
Serve the pie warm, topped with a scoop of vanilla ice cream or whipped cream for added indulgence. It pairs wonderfully with a light Spinach-Romaine Salad to balance the sweetness. For a refreshing drink, consider serving with Mom'S Old Fashioned Punch for a delightful contrast.
Storage & Reheating
Store leftover pie in the refrigerator for up to 3 days. To reheat, cover the pie with foil and warm in a 350°F oven for about 15-20 minutes, or until heated through. This method helps maintain the crust's crispiness while warming the filling evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Ground Cherry Pie contains roughly 234 calories, with 0g protein, 56g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen ground cherries for this recipe?
Yes, you can use frozen ground cherries! Just be sure to thaw and drain any excess moisture before mixing with the other ingredients to prevent a soggy pie. You may need to slightly increase the cornstarch to achieve the desired thickness in the filling.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. You can also check the filling by inserting a toothpick; it should come out clean with minimal syrup. If the crust is browning too quickly, cover the edges with foil to prevent burning.
What can I do if my filling is too runny?
If your filling turns out runny, you can add a little more cornstarch mixed with water, then simmer on low heat until it thickens. Alternatively, you can bake the pie longer to help reduce excess moisture, but keep an eye on the crust to avoid over-baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).