Ground Cherry + Blueberry Pie

Ground cherries were an ingredient that we received in our CSA last year so when I saw our farmer selling them at my weekly CSA pick-up I decided to purchase a container. Last year I used them in only savory preparations and to be perfectly honest I'm not big on making dessert anyway but in the interest of trying something new I wanted to share them in a sweet preparation this time. I didn't quite have enough ground cherries to fill the pie crust so I added a cup of blueberries as well. This recipe was fantastic! The ground cherries have a caramelized sweetness that paired well with the tartness of the blueberries. We served the pie with a scoop of Sea Salt Caramel Halo Top and the added salt was a welcome addition to the pie.

Other Ground Cherry Recipes:
Ground Cherry and Goat Cheese Salad
Ground Cherry and Plum Chutney Grilled Cheese

Recipe slightly adapted from Healthfully Ever After.

-Pie Crust of choice, I used storebought but homemade would be good too


-1 cup ground cherries, husk removed and fruit rinsed
-1 cup blueberries, rinsed
-3 heaping tablespoons brown sugar
-1 tablespoon flour
-2 tablespoons water

-3 tablespoons sugar
-3 tablespoons flour
-2.5 tablespoons butter

Roll the pie crust out and press it into a pie pan. Toss the ground cherries and blueberries with the brown sugar, flour, and water. Pour the filling in the pie crust and then combine the topping ingredients until you have a crumble texture. Add the crumble over top of the fruit and freeze the pie for 10 minutes. Bake at 425 for 15 minutes and then turn the oven down to 350 for 20 minutes.

**You will likely need to cover the edges of the crust to prevent them from getting too dark when you turn down the temperature.

Ready to bake!




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