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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.
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Ingredients

  • 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

Instructions

  • 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 & Wine Advice

Makes 1 9” pie
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Course; Fruit / Pie
Cuisine; Amish