Cook what you grow
Heirloom Ground Cherry Pie
The old husk tomato pie of frontier kitchens: golden ground cherries thickened with lemon and ginger, baked sweet-tart under a double butter crust.
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Ingredients
serves 8From the garden
- 4 cups ripe ground cherries, husked and rinsed · about 1.5 pounds once husked, usually several pickings' worth
From the pantry
- 2½ cups all-purpose flour · for the pastry, plus a little for rolling
- 1 cup butter, very cold, cut in 1/2 inch cubes · 2 sticks, for the pastry
- ¾ cup granulated sugar · plus 1 tablespoon held back for the top
- 3 tbsp cornstarch · ripe husk fruit runs juicy, so do not cut this back
- 1 lemon, zested, then juiced
- ¾ tsp ground ginger
- 1 tsp vanilla extract
- 1 egg, beaten with a splash of water · for the wash
- ¾ tsp salt · half for the pastry, half for the filling