1 recipe of your favorite double crust pie dough
4 cups ground cherries, husked
½ cup granulated sugar
2 teaspoons instant tapioca
2 tablespoons flour
Juice of a lemon
2 tablespoons butter
Preheat the oven to 450°.
Line a 9-inch pie plate with pastry and set aside. In a medium bowl, mix ground cherries, sugar, tapioca, flour and lemon. Pour into pie plate and dot with butter.
Cover with pie crust.
Decorate with pie scraps and cut steam vents.
Bake for 10 minutes, then reduce heat to 350° and continue to bake for 40 minutes or until golden brown. Cool before cutting.
Raspberries are a good match for ground cherries, and
2 cups of raspberries can be substituted for 2 cups ground cherries.