If we are talking about seasonal fall foods, pie totally falls into that category, right? Today I'm sharing probably the only recipe I know for ground husk cherries, and of course, it became a pie. You're going to be pleasantly surprised by the ingredients to make this pie and crust. Definitely not as 'unhealthy' as you think.
Who doesn't love a good pie? Every fall my Grandma and Dad make apple pies. Because my parents' property is an old apple orchard there are tons of apples to be had. But the caveat is they have to be picked and used before the bear comes. Seriously. A black bear comes every year and has a party in what we call 'the fruit loop' of trees. He usually tears down a branch or two, steals some apples and heads home. Usually one of the dogs is outside totally oblivious, eating a bone on the patio. And because we are morons, we go outside to take pictures. Very quietly.
But for this ground husk cherry pie I know it's in no-way traditional, but you've got to try it. Take a chance on this pie like we take a chance on going outside where there's a hungry bear. But this is way less dangerous. As a first time ground husk cherry eater or (also called husk tomatoes or ground cherries), the best way I can explain their flavor is 'caramelized pineapple'. I honestly can't figure out how I want to classify them in a culinary way. Although they're nightshades like an eggplant or tomato, the recipes I see have them being used in fruit salads, over greens, in relish...they're versatile. And now they're in pie.
Ground Husk Cherry Pie
Filling and topping adapted from Michele Engholm
Pie crust recipe is my Grandma's. Because she's awesome.
/// Filling ///
- 2 c ground cherries, husk removed and fruit rinsed
- 3 T brown sugar (heaping)
- 1 T flour
- 2 T water
- 3 T sugar
- 3T flour
- 2.5 T butter, grated
/// Grandma's Pie Crust ///
- 2 C flour
- 1 T sugar
- 1/2 t salt
- 1/2 c canola oil
- 1/4 c milk
/// Directions /// To make the pie crust, combine ingredients in a medium bowl. Stir with a fork and then use your hands to gather and press the dough together. Form into a disk and freeze wrapped in plastic for 25 minutes. Preheat the oven to 425. While the pie crust is freezing, husk the fruit and rinse. Remove the pie crust from the freezer and roll out into a loose disk. It's okay if it's a little crumbly since it presses into the pie tin just as well! Toss fruit with the remainder of the filling ingredients and add to the pie crust. Combine topping ingredients using your fingers to get a crumble texture. Top fruit. Freeze for ten minutes. Bake at 425 for 15 minutes and then turn the oven down to 375 for 30 minutes.
Serve with salted caramel ice cream (seriously, it's amazing) and garnish with a little fresh basil if you have it.
Can you tell I'm obsessed with how this turned out? The berries form into the perfect texture of a little bit mushy while also keeping their shape. So darn good!
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.