Zutaten für Ground Cherry Pie
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Zubereitung von Ground Cherry Pie
- Preheat oven to 425°F (220°C).
- **Make the pie crust:** In a food processor, combine 2 ½ cups all-purpose flour and ½ teaspoon salt. Pulse to combine.
- Add 1 cup (2 sticks) chilled unsalted butter, cut into cubes. Pulse until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons ice water, pulsing until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough and cut out enough circles to fit your silicone cupcake molds (or a standard pie plate).
- **Make the filling:** In a medium bowl, gently combine 2 cups ground cherries, ¾ cup granulated sugar, 2 tablespoons all-purpose flour, and 2 tablespoons water.
- Spoon the filling into the pie crusts, filling each about ¾ full.
- You can either create a lattice top crust with the remaining dough, or use it to create a rustic top crust (cut into strips and arrange over the filling).
- Bake at 425°F (220°C) for 20 minutes.
- Reduce oven temperature to 300°F (150°C) and bake for an additional 30 minutes, or until the filling is set and the crust is golden brown.
- Let cool completely before serving. Enjoy warm or chilled with ice cream!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
98g
Fat
61g
Carbs
19g
