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Ground Cherry Peach Pie


for small pie pan I used 2 c. ground cherries and 1 peach. baked 10 minutes longer still, till bubbly

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  • 3 C. ground cherries*
  • Zest of one lemon
  • 1/2 C. (scant) packed brown sugar
  • 1 T. all-purpose flour
  • 1/4 t. freshly ground nutmeg
  • 1/4 t. salt
  • 2 T. water
  • 1 (9 inch) pie shell, unbaked
  • 3-4 T. all-purpose flour
  • 3-4 T. white sugar
  • 2-3 T. cold butter, cubed


Adapted from


Step 1

*If you find yourself a little short on enough ground cherries to fill the pie shell, you can add a chopped up fresh peach or two.

Preheat oven to 425 F. Prepare pie crust if making your own.

Wash ground cherries, toss with zest, and place in unbaked pie shell. Mix brown sugar, tablespoon of flour, nutmeg and salt. Sprinkle over cherries. Sprinkle water over top. Mix together 4 tablespoons flour and 4 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.

Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F and continue to bake for 25 minutes.

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