Originally Posted by riutzelj

Courtesy of the Mennonite Community Cookbook, published 1957
Ground Cherry Pie
2.5 c. ripe ground cherries
.5 c brown sugar,
1T. flour or other thickener
2T water,
Pastry ofr 2 9" crusts
Wash ground cherries, place in uncooked pastry shell. Mix sugar and thickener, sprinkle over cherries
Sprinkle water over the mixture
Cover with top crust. seal edges securely
Bake at 425 F for 15 minutes, the reduce heat to 375 F and continue to bake for 25 minutes. makes 1 8" pie. Variation: top crumbs: 3 T flour, 3T sugar, 2 T. butter mixed together with fingers.