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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
4 cups ground cherries, husked |
1/2 cup white sugar |
2 teaspoons tapioca |
2 tablespoons all-purpose flour |
1 lemon, juiced |
2 tablespoons butter |
1 recipe pastry for a 9 inch double crust pie |
Directions:
1. Gently mix together the ground cherries, sugar, tapioca, flour and lemon juice. Let stand for 15 minutes.
2. Preheat the oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with half of the pastry.
3. Pour the fruit mixture into the pastry-lined pan, and dot the top with the butter. Cover with top crust or lattice.
4. 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.
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