This recipe makes 2 mini-pies, but scales up easily to make more. To make a full sized pie, you’ll need about 2 cups of ground cherries and 1 cup of raspberries. 


¼ cup flour
2 T chilled butter, cubed
2-3 t ice cold water
1/8 t salt
1 t white sugar

Preheat oven to 400. Combine flour, sugar and salt. Add the cubed butter and rub the flour mixture and butter together with your fingertips until it takes on a sandy texture, but some small chunks of butter still remain. Add 2 tsp water and mix. If the dough does not come together in a ball, slowly add another ¼ or ½ tsp, or more as needed until it comes together to form a dough. Divide the dough into two balls, and on a floured surface, flatten then into thin disks (about 1/8 inch thick) with your hands. Transfer them gently to lined cups in a muffin tin and press them into the shape of the cup. 


16 ground cherries, removed from husks
8 raspberries
2 scant teaspoons of flour, divided
2 scant teaspoons of brown sugar, divided

Place 8 ground cherries and 4 raspberries in each mini-pie shell. Sprinkle 1 tsp of four and 1 tsp of brown sugar on top of each pie.


1 scant T flour
1 scant T white sugar
1 t butter
A dash of cinnamon (optional)

Combine all ingredients in a bowl and mix well until the butter is evenly distributed. Sprinkle half of the mixture on top of each pie. Bake in preheated oven at 400 for 20-25 minutes.

AuthorBelle Creek Gardens