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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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The firm fruit which is nestled in a husk, is about the size of a cherry, and looks like a green tomato..though the color varies from green to yellow to red... I think it also resembles a Mexican tomatilla..you will need pastry for a 2 crust 9 pie Ingredients:
3 tablespoons quick-cooking tapioca |
1/2 cup granulated sugar |
1/2 cup brown sugar, packed |
3/4 teaspoon almond extract |
1/2 teaspoon grated nutmeg |
1 dash salt |
2 1/2 cups husked cape gooseberries (ground cherries) |
2 tablespoons butter |
Directions:
1. Line a 9 pie pan with pastry and set aside.
2. Preheat the oven to 400°.
3. In a medium bowl, combine the tapioca, sugars, almond extract, nutmeg and salt.
4. Sprinkle half the mixture in the bottom of the pastry shell and top with the cherries.
5. Sprinkle the remainder of the sugar mixture over the cherries and dot with the butter.
6. Top with a lattice designed or other decorative top crust.
7. Bake for 10 minutes, then lower the heat for 350° and bake for 45-50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling in the center.
8. Cool before cutting.
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