You didn’t think I just took pictures of the ground cherries, did you? When I gave the Wabash county farmer three dollar bills for a box of ground cherries, he kindly handed me a Kennedy half-dollar in return, along with a photocopied paper collage of hand-typed recipes. I felt like I won a prize, and I wasn’t even playing a game. I went with the one called Anna’s Ground Cherry Pie and changed up the filling due to the fact that I didn’t have any lemons on hand, and because I thought that ginger would be a nice complement to the fruit. I believe the product was a pineapple upside-down cake/cherry pie hybrid. Delicious with canned air cream and fizzy ginger beer.
Ginger Ground Cherry Pie Filling
3 cups ripe ground cherries
1 cup white sugar
1/2 cup brown sugar
2 tablespoons rice wine vinegar
2 teaspoons ground ginger
1/4 teaspoon salt
1 tablespoon butter
1 cup water
1-2 tablespoons ground tapioca
Cook everything but tapioca over medium heat for about 5 minutes. Mix in tapioca and continue to stir until thickened. Remove from heat and cool.
While the filling cools, prepare the dough (I halved the recipe, because I only needed a top crust). Once filling is cool, pour into an unbaked pie shell (or in my case a buttered casserole dish). Cover with top crust and seal the edges. Bake at 400-degrees for 15 minutes. Reduce heat to 350-degrees and continue to bake for 25 minutes.
Pie Crust from The Amish Cook… she uses apple cider vinegar in her crust, which I think is nice. I also sub unsalted butter for shortening from time to time.