Ground Cherry Pie
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Husk, wash, and halve the ground cherries, discarding any wormy ones.
Assemble the pie
Place the cherries in a pie tin lined with nut‑meal crust.
Dust the cherries with white flour.
Sprinkle with sugar.
Cover with another layer of crust.
Bake
Bake at 350°F (175°C) until light brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ground cherries
- Make up the filling, supplying the bulk and the fresh, fruity flavour of the pie.
- Sugar
- Sweetens the filling and dissolves into the cherry juices, adding body to the filling.
- Nut-meal crust
- Forms the bottom and top layers that enclose the filling and brown during baking.
The step that matters
Bake until light brown. Baking until the top is light brown gives the crust time to set and brown while the cherry juices thicken and the filling cooks through. Pulling it too early can leave the filling runny.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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