GROUND CHERRY PIE II
Ground cherries, also known as husk tomatoes, produce tiny tomato-like fruits in papery husks on low, lanky bushes. This is an old Mennonite recipe with a crumb topping.
Provided by JBS BOX
Categories Desserts Pies Fruit Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
- Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 33.9 g, Cholesterol 7.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 126.7 mg, Sugar 18.7 g
CHERRY PIE
Bake an all-American Cherry Pie recipe from Food Network using fresh or frozen cherries and a buttery pie dough crust for a fruity summer dessert.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 (8-inch) pie
Number Of Ingredients 7
Steps:
- Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
- Preheat the oven to 375 degrees F.
- Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
- Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
THE BEST CHERRY PIE
This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.
Provided by pomfamilycooks
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h23m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
- Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
- Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
- Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g
FRESH CHERRY PIE
If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. -Josie Bochek, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 466 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 161mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
GROUND CHERRY PEACH PIE RECIPE - (4.1/5)
Provided by á-29897
Number Of Ingredients 11
Steps:
- *If you find yourself a little short on enough ground cherries to fill the pie shell, you can add a chopped up fresh peach or two. Preheat oven to 425 F. Prepare pie crust if making your own. Wash ground cherries, toss with zest, and place in unbaked pie shell. Mix brown sugar, tablespoon of flour, nutmeg and salt. Sprinkle over cherries. Sprinkle water over top. Mix together 4 tablespoons flour and 4 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs. Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F and continue to bake for 25 minutes.
GROUND CHERRY PIE
The firm fruit which is nestled in a husk, is about the size of a cherry, and looks like a green tomato..though the color varies from green to yellow to red... I think it also resembles a Mexican tomatilla..you will need pastry for a 2 crust 9" pie
Provided by grandma2969
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9" pie pan with pastry and set aside.
- Preheat the oven to 400°.
- In a medium bowl, combine the tapioca, sugars, almond extract, nutmeg and salt.
- Sprinkle half the mixture in the bottom of the pastry shell and top with the cherries.
- Sprinkle the remainder of the sugar mixture over the cherries and dot with the butter.
- Top with a lattice designed or other decorative top crust.
- Bake for 10 minutes, then lower the heat for 350° and bake for 45-50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling in the center.
- Cool before cutting.
GROUND CHERRY PIE
We bought ground cherries at our local farmer's market last weekend...They looked so interesting and had such a unique taste. After searching and searching, I found a few recipes for ground cherry pie. This combines the best of a few different recipes. We didn't have quite enough ground cherries to make a large pie, so I used a silicone cupcake mold and made mini pies. Delicious served alone or with icecream!
Provided by Oliver Fischers Mo
Categories Dessert
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- For the crust: Combine flour and salt in a food processor.
- Slowly add cubes of chilled butter.
- Slowly add ice water until the dough forms a ball.
- Roll out the dough for the pie crust bottom and place in a pie pan.
- There is enough dough to make a lattice or rustic top crust.
- For the filling: Mix cherries, sugar, water, and flour in a bowl.
- Pour into pie pan on top of bottom crust.
- Make lattice or rustic top crust and place on top of filling.
- Bake at 425 degrees for 20 minutes. Then lower the oven temperature to 300 degrees and bake for 30 minutes, until the pie filling is set.
Nutrition Facts : Calories 427.7, Fat 19.9, SaturatedFat 12.3, Cholesterol 50.9, Sodium 392, Carbohydrate 59.2, Fiber 4.4, Sugar 24.6, Protein 6.1
GROUND CHERRY PIE
Ground Cherry, a.k.a. Husk Tomato, is an orange fruit similar in size and shape to a cherry tomato which grows wild on a low bushy plant. It is close kin to the tomatillo, with the fruit being covered in papery husk. Flavor is a pleasant, unique tomato /pineapple like blend. The ground cherry is very similar to the cape gooseberry, both having similar, but unique flavors. Uses are similar to common tomato. Can be eaten raw, used in salads, desserts, as a flavoring, and in jams and jellies. Fruits are excellent when dipped in chocolate, and can be dried and eaten. Cooking time approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Line a pie pan with pastry and fill with ground cherries.
- Beat eggs with salt; add sugar and flour.
- Add milk and vanilla; stir well.
- Pour over cherries and bake for ten minutes, then reduce the temperature to 350F and continue baking for an additional 25 to 30 minutes or until knife inserted in center comes out clean.
- Serve plain or garnished with lightly sweetened whipped cream (also delicious with a meringue topping).
Nutrition Facts :
GROUND CHERRY PIE I
Ground cherries, Physalis pruinosa, which produce tiny tomato-like fruits in papery husks on low bushes, also known as husk tomatoes, are a smaller, more flavorful cousin of the tomatillo, used in Mexican salsa verde.
Provided by MARBALET
Categories Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Gently mix together the ground cherries, sugar, tapioca, flour and lemon juice. Let stand for 15 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with half of the pastry.
- Pour the fruit mixture into the pastry-lined pan, and dot the top with the butter. Cover with top crust or lattice.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce the heat to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until golden brown.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 44.4 g, Cholesterol 7.6 mg, Fat 18.4 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 254.7 mg, Sugar 12.6 g
EASY FRESH CHERRY PIE
I came up with this recipe by not reading the directions carefully on a cherry pie recipe I found one day, and thought I had ruined the pie. But the end result of that "mistake" was the best cherry pie I have ever had. If you like a cherry pie that is not too sweet, and allows the cherry flavor to really come through, I think you will enjoy this. The crust on this pie is very flaky and buttery.
Provided by SwtSouthernCook82
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Pit and halve cherries, set aside.
- In a separate bowl stir together flour and salt, stir in the sugar, add the cherries and almond extract. Then mix in the cold, cubed butter. Place mixture in the fridge to keep the butter from melting.
- To make the crust stir together flour and salt.
- Add the 3/4 cup of butter flavor Crisco and cut in shortening with a fork, 2 knives or pastry cutter until shortening is the size of small peas.
- Add water, a tablespoon at a time, and mix with fork until the dough starts to form a ball.
- Work dough into one large ball then separate into two. (If doing a lattice top, or using a deep dish pie pan, I normally make the ball for the bottom pie crust a little larger, gives you more to work with when rolling out the dough).
- You can either roll out the dough between 2 sheets of wax paper, or a floured surface. I prefer rolling it out on a floured surface, sprinkling a little flour on top of the crust and my rolling pin, rolling it out until about 1/8 inch thickness. Then rolling the crust onto my rolling pin and placing it on the pie plate. Make the crust a little larger then your pie pan.
- Prick bottom crust with a fork.
- Add the cherry filling into the crust.
- If making a solid top, again roll out another pie crust and add to the top, crimp edges with a fork that's been dipped in flour, and cut slits into the pie.
- I like to add a small amount of melted butter brushed over the top and a sprinkling of white sugar to give the crust a little sweetness, but this is of course optional.
- Place pie on a cookie sheet in center of oven and bake at 425 for 40 minutes, or if you're in high altitudes, bake at 400, until golden brown.
- Note: if the edges of the crust are browning too quickly, wrap edges in aluminum foil.
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
HOLIDAY CHERRY PIE
Delicious crumb-crust cherry pie. It's great served warm with vanilla ice cream or whipped topping.
Provided by Kari Becerra
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
- Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).
- Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
- Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 65 g, Cholesterol 30.5 mg, Fat 24.4 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 393.4 mg, Sugar 10.5 g
GRAPE AND GROUND CHERRY CRUMBLE PIE
This is a traditional Mennonite dessert that I found in a box of paraphernalia from the St. Jacob's farmers market. I grow both ground cherries and grapes, so it seemed like a unique way to use them that wasn't jam!
Provided by YummySmellsca
Categories Pie
Time 45m
Yield 1 8, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Toss the ground cherries, grapes, spices, cornstarch and half the sugar in a bowl and pour into the crust.
- Combine the remaining sugar, oats and butter in another dish, mixing with your fingers until crumbly.
- Sprinkle over the fruit mixture and pat down.
- Bake at 400F for 10 minutes, then reduce temperature to 350F and bake 20 minutes more.
Nutrition Facts : Calories 264.6, Fat 11.1, SaturatedFat 3.5, Cholesterol 5.1, Sodium 161.6, Carbohydrate 40.2, Fiber 2.6, Sugar 21.8, Protein 2.4
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