This heirloom ground cherry pie is a late-summer favorite in Mennonite kitchens, made with sweet-tart ground cherries (also called husk cherries) tucked beneath a buttery streusel topping. Their golden, citrusy flavor shines when baked into this simple pie, which is perfect for showcasing one of fall’s most unique fruits. You’ll find ground cherries at our farmers markets in early Fall, so don’t pass them up—this pie is one of the best ways to enjoy them.
INGREDIENTS:
Pie Filling
1 (9-inch) pie shell, unbaked
2 1/2 cups ground cherries, husked and rinsed
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons water
Streusel Topping
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons butter
METHOD:
Preheat oven to 425°F.
Place husked and rinsed ground cherries in the unbaked pie shell. In a small bowl, mix together brown sugar and 1 tablespoon flour, then sprinkle evenly over the cherries. Drizzle the water over the top.
In a separate bowl, combine 3 tablespoons flour and 3 tablespoons sugar. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the cherries.
Place pie on a baking sheet to catch any drips. Bake at 425°F for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 25–30 minutes, until the topping is golden and the filling is bubbling.
Let the pie cool slightly before slicing. Best enjoyed warm or at room temperature.
