This story is over 5 years old.

Ground Cherry Pie

Perfectly sweet with hints of butterscotch, grab some ground cherries and make pie while they're in season.
Ground Cherry Pie Recipe

Servings: 6

Prep: 20 minutes

Total: 2 hours 25 minutes


for the crust:

1 1/4 cups all-purpose flour, plus more for dusting

1 tablespoon granulated sugar

1/2 teaspoons kosher salt

8 tablespoons salted butter

2 teaspoons apple cider vinegar

for the filling:

1 pound ground cherries, husked

3/4 cup light brown sugar

3 tablespoons cornstarch

for the crumb:

1 cup all purpose flour

6 tablespoons unsalted butter, cubed and chilled


1/8 cup granulated sugar

1/8 cup light brown sugar

pinch o' kosher salt


1. Make the crust: In a stand mixer or food processor, pulse the flour, sugar, and salt until combined. Add the butter and pulse until pea-sized crumbles form. Gradually add ice water and quickly turn off the machine once the mixture comes together. Gather the dough into a disc and wrap in plastic wrap. Let rest for one hour in the refrigerator.

2. On a lightly floured surface, roll the dough out into a 14-inch circle and fit into a 10-inch pie plate. Crimp the edges and refrigerate until ready to use.

3. Make the filling: Toss the ground cherries, sugar, and cornstarch in a large bowl until evenly coated and set aside.

4. Make the crumb: In a large bowl and using your fingers, mix the flour, butter, sugars and salt until pea-sized crumbs form. Refrigerate until ready to use.

5. Assemble and bake the pie: Place the filling in the pie crust and top with the crumble. Chill for an hour.

6. Heat the oven to 350°F. Bake the pie for 45 minutes, or until crust is brown and filling bubbly. Serve warm.