Ground-Cherry Pie
Ground-Cherry Pie
Ground-cherries grow wild in the Pennsylvania countryside. Stewards of the earth’s bounty, the Amish picked them for food, discovering them to be a tasty filling for pies.
Ingrediënten
- 3½ cups ground-cherries
- 1½ cups water
- ⅓ cup cornstarch
- 1¼ cups sugar
- ¼ tsp. salt
- 1 cup water
- 2 Tbsp. lemon juice
- 2 tsp. unflavored gelatin
- ⅓ cup water
- 1 9 ” unbaked pie shell and top crust
Instructies
- Cook cherries in 1½ cups water until mixture comes to a boil.
- Meanwhile, mix together cornstarch, sugar, salt, and one cup water until smooth.
- Stir into boiling cherries until fruit thickens.
- Remove from heat and stir in lemon juice.
- Soak gelatin in ⅓ cup water.
- Add to fruit mixture, stirring well.
- Spoon into unbaked pie shell and add top crust.
- Bake at 400° for 15 minutes; reduce heat to 375° and bake 30 minutes longer.
Notes / Tips / Wine Advice:
Makes 1 9” pie
