Desserts
This Amish ground cherry pie captures summer’s fleeting bounty in every tart-sweet bite, with a rustic lattice crust that lets the vibrant filling shine. 🌟 The secret lies in using whole ground cherries—no peeling or pitting—so their juices burst through the lattice as they bake, creating that signature Amish texture.
Unlike traditional cherry pies, this version relies on minimal processing, preserving the fruit’s natural intensity while delivering a filling that’s thick enough to hold its shape yet tender enough to melt in your mouth.
What sets this recipe apart is the lattice crust, a hallmark of Amish baking that balances structure with airiness. The technique involves folding and cutting strips of dough into a geometric pattern, allowing steam to escape while keeping the filling protected.
This isn’t just a pie—it’s a celebration of harvest season, where the bright acidity of the cherries cuts through the buttery crust, creating a harmony that’s both nostalgic and deeply satisfying.
The filling starts with a simple but precise mix of ground cherries, sugar, and a touch of cornstarch to thicken without overpowering the fruit’s natural sweetness. A splash of lemon juice brightens the flavor, while a pinch of cinnamon adds warmth.
The result? A filling that’s bursting with juice, its vibrant color peeking through the golden lattice, promising a texture that’s somewhere between jammy and custard-like—never mushy, never watery.
Perfect for summer picnics, church potlucks, or quiet afternoons by the window, this pie tastes even better the next day as the flavors meld. The lattice crust stays crisp at the edges while remaining tender in the center, and the cherries continue to soften just enough to release their juices.
Whether you’re an experienced baker or a beginner, this recipe delivers restaurant-quality results with a touch of homestyle charm.
Ingredients for amish ground cherry pie
Whole ground cherries, buttery lattice crust, and a touch of cinnamon—this pie captures summer's fleeting sweetness perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Cherries 🍒 | 4 cups | Whole, unpeeled, tart-sweet variety |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown preferred for depth |
| Cornstarch 🌾 | ¼ cup | For perfect thickening |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, not bottled |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground for warmth |
| All-Purpose Flour 🌾 | 4 cups | White or bread flour, no substitutes |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for lattice |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For balanced seasoning |
| Granulated Sugar (Crust) 🍚 | ¼ cup | For lattice sprinkle |
| Egg (Optional) 🥚 | 1 whole | For egg wash, optional |
Ground cherries are the star here—look for vibrant red, unblemished fruit at farmers markets or specialty stores like Whole Foods or Trader Joe's in late summer. The tartness varies by variety, so taste a few before buying. For the dough, King Arthur flour or Bobs Red Mill creates the perfect lattice texture. The secret to the lattice? Chill the dough thoroughly before cutting—this prevents shrinking. If you can't find ground cherries, cherry pie filling from a can works in a pinch, but fresh is non-negotiable for that signature Amish texture.
No ground cherries? Substitute with black cherries or even tart cherries, but adjust sugar to 1 cup. For the crust, vegetable shortening can replace butter if you prefer flakier layers, though butter gives that signature richness. The cornstarch is crucial—it prevents a runny filling while keeping the cherries' natural burst. If you're making this ahead, prep the filling and dough separately, then assemble and bake when ready. The lattice pattern? Use a ruler for clean lines—no freehand cutting here. For extra shine, brush the crust with heavy cream before baking.
Assemble the pie just before baking—ground cherries release juice quickly. Bake at 375°F for 50-60 minutes until the lattice is golden and filling bubbles. Cool completely before slicing—this lets the juices set. Store leftovers in an airtight container for 3-4 days or freeze the whole pie for up to 3 months. The filling actually improves overnight as flavors meld. For serving, dust with powdered sugar or extra cinnamon—trust me, it's worth the extra minute.
Why You'll Love This Recipe
- No Fuss Filling: I swear by this recipe because the filling comes together in one bowl—no fancy techniques, just simmering ground cherries with sugar and cornstarch until they burst into that thick, jammy perfection. The lemon juice brightens the whole thing without overpowering, and the cinnamon? Oh, it’s the secret that makes it taste like summer in every bite.
- Taste Like a Memory: Honestly, this pie tastes like my grandma’s kitchen—warm, spiced, and just sweet enough. The ground cherries (those little orange husks!) pack a tangy-sweet punch that’s way more interesting than regular cherries, and the cinnamon makes it feel cozy. It’s the kind of dessert that makes people sigh and say, “This is my favorite.”
- Pie for Any Moment: Between us, this recipe works everywhere. Need a quick dessert for a potluck? Done. Want something special for a Sunday brunch? Perfect. Even my picky teenager devours it—because it’s not too sweet, not too spicy, just right. Plus, the filling keeps well, so I can prep it ahead and just pop it into a crust last-minute.
- Budget Bright Spot: Ground cherries might look fancy, but they’re cheaper than fresh cherries and last longer in the fridge. A single bag stretches to two pies, and the sugar/cornstarch filling costs pennies. I’ll be real: this is my go-to when I want something impressive without breaking the bank—or spending hours in the kitchen.
Step-by-step instructions for Amish ground cherry pie
Here's the method for a pie with a flaky lattice crust and filling that bursts with tart-sweet flavor.
👨🍳 Step 1: Prepare the Ground Cherry Filling
In a large bowl, combine the 4 cups ground cherries with 1.5 cups granulated sugar and 0.25 cup cornstarch. This ratio ensures a perfect balance of sweetness and thickening. Gently stir until the sugar and cornstarch are evenly distributed throughout the cherries.
Next, add 2 tablespoons lemon juice and 1 teaspoon ground cinnamon. The lemon juice brightens the natural tartness of the cherries while the cinnamon adds warmth. Mix gently to avoid crushing the cherries—you want them to burst in your mouth when baked. Let the mixture sit at room temperature for 15 minutes to allow the flavors to meld.
🍳 Step 2: Make the Pie Crust Dough
In a food processor, pulse 4 cups all-purpose flour with 0.5 teaspoon Diamond Crystal kosher salt until combined. Add 1 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
With the processor running, gradually add 0.5 cup ice water, one tablespoon at a time, until the dough just comes together. Avoid overmixing—just until the dough forms a shaggy mass. Turn it out onto a lightly floured surface and divide it into two equal discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
🥘 Step 3: Assemble the Pie
Preheat your oven to 375°F. Roll out one of the chilled dough discs on a lightly floured surface to fit a 9-inch pie dish, leaving a 1-inch overhang all around. Transfer the dough to the pie dish and trim the edges, leaving the overhang intact. This extra dough will help create a beautiful, rustic finish.
Pour the ground cherry filling into the prepared crust, mounding it slightly in the center. The filling should come about ¾ of the way up the sides of the pie dish. Sprinkle 0.25 cup granulated sugar evenly over the filling—this creates a beautiful caramelized lattice pattern when baked.
🔪 Step 4: Create the Lattice Crust
Roll out the second dough disc to the same 9-inch diameter. Using a sharp knife or pizza cutter, cut the dough into 12 strips, about ½-inch wide each. Arrange 6 strips horizontally across the top of the pie, spacing them ½-inch apart. Fold back every other strip to create a slatted pattern.
Now, lay the remaining 6 strips vertically over the folded horizontal strips, pressing gently to seal where they cross. Brush the lattice with the 1 whole egg (optional) if using, or with water if omitting the egg. The egg wash creates a golden, glossy finish. Bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles around the edges.
⏰ Step 5: Finish and Rest
Remove the pie from the oven and let it cool on a wire rack for 2 hours before slicing. This resting period allows the filling to set properly and prevents the lattice from falling apart. The pie should have a beautifully caramelized crust with a filling that's thick but still slightly jiggly in the center.
Serve warm with a scoop of vanilla ice cream or whipped cream. The contrast of the warm, spiced filling with the cool dairy makes every bite unforgettable. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Pro Tips For Making Amish Ground Cherry Pie
- STEAM THE CHERRIES FIRST: Pop those ground cherries into a steamer basket over boiling water for 5-7 minutes before mashing—it softens them faster than raw heat and keeps their bright color. I used to skip this and ended up with a filling that tasted more like raw fruit than pie.
- USE CORNSTARCH LIKE GLAZE: Mix the cornstarch with cold sugar first, then whisk it into the hot cherry mixture all at once—don’t drizzle it in. This prevents clumping and gives you that silky texture instead of a grainy mess. (Yes, even if the recipe says otherwise.)
- SKIP THE OVERMIXING: Once the filling thickens, stop stirring immediately—any extra mixing turns it into glue. The second the sauce pulls away from the pan’s edge, pull it off heat. Overcooking kills the lemon’s brightness and makes the pie taste flat.
- CHILL THE FILLING 2 HOURS: Let the cherry mixture cool completely, then refrigerate it for at least 2 hours before pouring into the crust. This step prevents a soggy bottom—no one wants a pie that’s basically a puddle. (I know, it’s tempting to rush, but trust me.)
Essential equipment for this dish
Pie Dish Essentials
You’ll need a 9-inch glass or ceramic pie dish—glass conducts heat evenly, while ceramic adds rustic charm. I recommend Pyrex for its durability and even baking, or Le Creuset for a classic look. Avoid dark-colored dishes, as they can over-bake the crust. 🍰
Dough Tools
A food processor is ideal for mixing the crust, but a pastry cutter or two knives work in a pinch. For rolling, use a wooden rolling pin (like OXO Good Grips) to avoid crushing the dough.
A pie crust shield (or foil) protects the lattice from over-browning during baking. 🌾
Precision Cutting
For the lattice, a sharp pizza cutter or bench scraper ensures clean, even strips. I love the Mercer Culinary Genius for its precision. A ruler helps space strips evenly—aim for ½-inch gaps between them. Chill the dough for 30 minutes before cutting to prevent shrinking. ❄️
Baking Gear
An oven thermometer (like Thermoworks) guarantees accurate 375°F heat. A wire cooling rack prevents soggy bottoms, and parchment paper under the pie dish makes cleanup effortless. For extra shine, brush the lattice with egg wash or heavy cream before baking. 🔥
Optional Extras
Add a pastry brush for egg wash and a fine-mesh sieve to dust with powdered sugar or cinnamon after baking. A pie server with a serrated edge slices cleanly through the lattice. For storage, vacuum-sealed bags preserve freshness for up to 3 months in the freezer. ✨
Nutrition facts
Frequently asked questions
What makes ground cherries different from regular cherries?
Ground cherries (also called cape gooseberries) are tart, tomato-like fruits wrapped in a papery husk—they're not true cherries at all! Their flavor is a mix of cherry, tomato, and citrus, with a juicy, almost jammy texture when cooked. Unlike sweet dessert cherries, these need sugar to balance their natural acidity. The husks protect them from bruising, so you can store them at room temperature until ready to use.
Can I substitute regular cherries in this recipe?
You can, but the texture and flavor will differ. Regular cherries release more juice and need 0.5 cup extra cornstarch to thicken properly. Reduce sugar to 1 cup (ground cherries are sweeter). Pitting is essential—toss cherries with 2 tbsp lemon juice first to prevent bleeding. For best results, use tart cherries rather than sweet varieties.
Why does the lattice crust sometimes fall apart?
Overworking the dough or skipping the 1-hour chill before cutting creates weak lattice strips. Use a sharp knife for clean cuts, and space strips ½-inch apart for structural integrity. If the crust puffs too much, tent with foil during baking. For extra stability, brush strips with egg wash before baking—it acts as a glue.
How do I know when ground cherries are ripe?
Ripe ground cherries turn a deep golden-orange color and feel firm but slightly soft when gently squeezed. The husks should separate easily from the fruit inside. Avoid any with wrinkled husks or soft spots—they're overripe. Store unripe cherries at room temperature until they ripen (usually 2-3 days). Once ripe, refrigerate for up to 1 week in their husks.
Can I make this pie ahead of time?
Assemble the pie (including lattice) and refrigerate for up to 24 hours before baking. For make-ahead filling, cook it in a saucepan until thickened, then cool completely before filling the crust. The pie actually tastes better the next day as flavors meld. If freezing, bake first, then store in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.