Ground Cherry Cupcake Pies
September 3rd, 2008
Stumble it!
Ground cherries. I had absolutely no idea what they were until I saw them at a farmers market here in Boston. When I walked by them I said, “Aww, baby tomatillos!” The sign said “ground cherries” so I asked the woman more about them. She carefully unwrapped one from it’s papery husk and handed it to me.
Wow, so weird. And so good.
They’re the size of cherry tomatoes. The ripe ones are a pale golden yellow. They have a hint (just a hint) of tomato, but are much sweeter. They smell like fresh strawberries, have the sweetness of grapes, and have a vaguely pineapple flavor. And a little vanilla, too. Weird. But good.
I picked up two little cartons and then let them sit on my counter for four days. I couldn’t figure out what to do with them, and I thought the point would be moot since they were probably spoiled. But nope! They store extremely well in the fridge, and as it turns out, pretty well on your counter top, too.
The most traditional way to use them is in pie. I been thinking about a way to make miniature pies in cupcake tins, so here was my chance to try it out. The upshot is that you can use the technique with whatever fruit you can find, should ground cherries not be available.
Ground Cherry Cupcake Pies
Makes Six
Pate Brisee (pie dough)
1 1/4 Cup All Purpose Flour
1/2 tsp Salt
1 1/2 tsp Sugar
1/2 Cup Cubed, Chilled Earth Balance Margarine
2 Tbs – 1/4 Cup Ice Water
1 1/3 Cup Ground Cherries, de-husked and washed
1/4 Cup Sugar + 1/2 tsp Flour
Begin by making the pie dough. For a step-by-step, see this recipe.
Line a cupcake tin with cupcake papers. Spray lightly with oil. Place a scant tablespoon of dough into the bottom of each cup. Using a small glass dipped in water (one that has the same diameter of the bottom of the cupcake cup), press the dough to form a bottom crust.
Take small pieces of dough and build up the sides of the cup with dough, making sure the walls aren’t too thick.
At this point, you can use the glass again, dipped in water so it won’t stick, to neaten everything up if you want.
Your finished pie shells should look something like this. Place the shells in the refrigerator for a few minutes to firm up.
Preheat the oven to 400º F. Remove the shells from the fridge and fill to the top, slightly overflowing, with ground cherries (or whatever fruit you’re using).
Add 1/2 to 1 tsp of the sugar/flour mixture to each cup, depending on how sweet you want your pies. 1/2 tsp was sweet enough for me, allowing the flavor of the fruit to show through. If you’re using something tangier or less sweet, you’ll want more sugar.
Cover the back of a cookie sheet with a sheet of plastic wrap. Add the rest of the pie dough, and cover with a second sheet. Using a rolling pin, roll out the dough to 1/4-1/8″ thick. Using a glass that has a slightly larger diameter than the openings of the cupcake cups, stamp out six pie crust tops. Place this in the freezer for a few minutes, or into the refrigerator for 10-15 minutes.
Once chilled, you should be able to easily peel out the tops and place them over your pies. Pinch the edges down, slash a X in the top with a sharp knife, and sprinkle with sugar. You can do other types of tops, such as lattice work, if desired.
Bake for 30 – 35 minutes, until golden brown. Let cool for several minutes before gently removing them from the cupcake tin to cook completely.
Ground cherry cupcake pies!
Again, you can use any fruit you like, but if you ever see ground cherries, definitely try them. They’re also sometimes called cape gooseberries (though some people say it’s a different fruit in the same family), husk tomatoes (which usually refer to tomatillos…), goldenberries, and a host of other names. Whatever they’re called, they should be small, sweet, and surprising. Make a jam, dip them in chocolate, add them to salsa, or eat them raw.
—————————–
Okay! Seems like a lot of people find these growing nearby their homes. PLEASE don’t eat them unless you’re SURE they are okay to eat. Wikipedia lists over 35 different plants in the Physalis genus. That’s a lot! So there’s no guarantee the species that is growing near you is this same species I’ve written about. Please be careful!! Even if they are safe to eat, they might not taste the same.
If the people that live around you don’t tend to eat the fruits of the bushes you see, there might be a very good reason why. Wild foraging can be dangerous, so please eat only ground cherries that you find at markets that have a reputation for, well, selling non-poisonous food. Ha!
Entry Filed under: baked goods, breakfast, dessert, recipe
78 Comments Add your own
1. Sam | September 3rd, 2008 at 11:45 am
FIRST.
Muahahhaa.
Now I’ll go back and read the actual post.
2. Halyma | September 3rd, 2008 at 11:47 am
We love these – just as a raw snack, they are so cute! And now I can try making these adorable little pies!
3. Mara | September 3rd, 2008 at 12:00 pm
These are used as a garnish all over Europe. I never knew what they were- but they’re on plates everywhere there.
4. Nolwenn | September 3rd, 2008 at 12:11 pm
You can put it in some melted chocolate, it’s delicious.
Here in France we call it “physalis” or “amour en cage” ;) It’s pretty acid, in my opinion.
5. Sophie | September 3rd, 2008 at 12:12 pm
Aaah, physalis (or at least that’s what I’ve normally heard them called in the UK, though to be honest you don’t see them in the shops often). Sometimes seems to be spelt with two Ls.
I was racking my brains as to what ground cherries could be when I saw your preview of the cupcakes via flickr! Was imagining mashed up cherries, but there was no red on the picture.
They’re such photogenic little things!
6. Tracy | September 3rd, 2008 at 12:13 pm
I’ve never seen these before, but now I’m dying to try them. They sound so interesting. I’ll have to keep an eye open for them in the farmers markets around here. Maybe I’ll get lucky. I love the mini pie idea too. I will definitely give that a try.
7. Kathleen Moriarty | September 3rd, 2008 at 12:35 pm
Hi Lolo, which Farmers Market did you find the ground cherries at? I am just curious and I live in Boston too. I’d love to find them!
Copley Square! They were on the side of the square closest to Newbury St, near the fountains. :)
8. Melody S. | September 3rd, 2008 at 12:42 pm
Hi, you do not know me, but I have been a silent admirer of your blog for a long time. You are one talented kitchen minx!
I love ground cherries. They grow like weeds. In my first disastrous garden, they were little balls of squishy-seeded sunshine. I wish they were more readily available, so I could have a handful now
9. marion | September 3rd, 2008 at 1:11 pm
in French it’s called “love in a coop”
Thanks for that nice idea for cooking physalis :)
10. La Vida Vegan | September 3rd, 2008 at 1:23 pm
I LOVE the cupcake pie idea. Sooo cute!
11. Jennifer | September 3rd, 2008 at 1:32 pm
I just saw these at our farmer’s market the other day and was lucky enough to try one. I thought it tasted somewhat buttery. It was very good, though, and I think your mini pies are the perfect use for them!
12. Kimi | September 3rd, 2008 at 1:33 pm
Wow, who knew. They look yummy and they pictures are incredible, as always.
13. Lilly | September 3rd, 2008 at 2:13 pm
Awwww … cute and (obviously) super yummy looking! Great job!
Not to be too curious but … what about your big happy announcement?
Lilly
14. Djinn | September 3rd, 2008 at 2:14 pm
Yep, I know them as physalis or ‘cape gooseberry’, and the papery ‘flowers’ as ‘Chinese Lanterns’. Didn’t know you could cook them – interesting stuff, thanks.
15. yoel | September 3rd, 2008 at 2:23 pm
Yum! I had always wondered what they were called, and thought they might be gooseberries, huckleberries, boysenberries, or some other berry that I hadn’t seen before. The cupcakes looks delicious! Why the paper wrapper though? Did they fall apart without the wrapper?
Because they’re cupcake pies! I also wanted to make sure it was easy to get them out of the tins.
16. VeggieGirl | September 3rd, 2008 at 2:40 pm
Innovative and stunning (as always)!!
17. Kandiss | September 3rd, 2008 at 2:48 pm
You have inspired me to make some little pies this week! These look GREAT.
18. vecca | September 3rd, 2008 at 3:13 pm
Hey – those things are on the plants growing in the field next door, and they stick through my fence! Now I know what they are – must be easy to grow here in New Zealand, because no one has been taking care of them.
Thanks as always for your terrific recipes.
19. Bianca- Vegan Crunk | September 3rd, 2008 at 3:25 pm
Vegan Yum Yum,
You are a genius! Seriously. Cupcake pies! That is the most awesome idea anyone has ever come up with. They’re cute, compact, and prevent you from eating too much at a time.
I love you for this! Really! I may not ever find ground cherries, but I’m gonna figure something out to stick in a mini-pie now. I MUST make some!
20. Jon | September 3rd, 2008 at 3:58 pm
! WHAT !
You can eat these! I’ve had some growing in my front yard forever! I got yelled at when I tried eating them while I was younger. They were always orange. :\
I’ll keep an eye on these for a while.
21. Veronica | September 3rd, 2008 at 6:35 pm
Innovative! Cupcake pies… that sums up my epitome of decadence.
And I’ve never heard of ground cherries. Now I really, really want some because that description is so tempting.
22. kat | September 3rd, 2008 at 7:21 pm
Cupcake pies! Like in Pushing Daisies. These look so cute and yummy!
23. selina | September 3rd, 2008 at 7:35 pm
iven seen those cherries at the farmers market but i didnt know what to do with them. now im intrigued.
they look very yummy!
24. Christina Whiskhands | September 3rd, 2008 at 8:23 pm
Wow. Thanks for teaching me about a new fruit, I’ve never seen those before.
So where’s the big, happy announcement? ;)
25. Peggy | September 3rd, 2008 at 10:22 pm
Ooh, I LOVE ground cherries! I don’t know if I’d be able to stop eating them long enough to make those lovely pies, but I’ll have to try! :)
26. Carrie | September 4th, 2008 at 12:50 am
I’ve never seen these either, but I’m very intrigued. They sound delicious! I really like the little pies you made. What an elegant dessert.
27. Kirsten | September 4th, 2008 at 2:23 am
In Montreal every restaurant serves fruit with breakfast, and my favourite includes these. I miss them! It almost seems a shame to cook them, they’re so delicious raw.
28. barbichounette | September 4th, 2008 at 2:59 am
Encore des superbes photos !!!
Et merci pour tes astuces !!!!
Bizzzzzzzzz
Barbichounette
29. marthe | September 4th, 2008 at 3:58 am
Mhm. We call them japanese lights, and they are lovely, though ridiculously expensive.
30. Giulia | September 4th, 2008 at 4:20 am
Miniature pies?!? Good Lord, I’ll have to try them too! What a great idea. Ciao!
31. Jean | September 4th, 2008 at 12:49 pm
I’m dying to know, what is your big announcement that you mentioned in the post before this?
32. bee | September 4th, 2008 at 2:35 pm
your pics convey how delicious they are.
33. Tofufreak | September 4th, 2008 at 3:36 pm
these are so cute! if they’re as small as they look in the pics, is it possible to make them in mini cupcake pans using pate brisee and a tart tamper? i think i’ll try that out. thanks for the inspiration!
34. Cristine | September 4th, 2008 at 3:58 pm
Thank you for being at the forefront of all this experimentation. :) I have to say I love the cupcake pie idea, too! No ground cherries (that I’ve ever seen) here in Texas, but I’m going to try your mini-pie idea with your fabulous crumb topping recipe from a few posts ago and make mini vegan dutch apple pies. Yum!
35. meghan | September 4th, 2008 at 4:39 pm
yum! i like the idea of mini pies like that. seems like it would go well for someone who just doesn’t really do pies. like myself!
thanks!
xo.
36. molly | September 4th, 2008 at 5:14 pm
I too am so curious to know what the big announcement is, i’m hoping new cook book deal ;)
love the ground cherries, i grew some this year!
37. Mrs.Sound | September 5th, 2008 at 5:47 am
Glad that I’ve run into this post. When we go around here in our place we have a lot of these ground cherry bushes(It’s called tino-tino here in Philippines). Now I know it’s called ground cherry.
http://www.foodista.com
38. Earthly Delight | September 5th, 2008 at 3:41 pm
I know it as the Inca Berry or the cape gooseberry–definately one of my favourite fruits. :)
39. awoz | September 5th, 2008 at 3:44 pm
Yours little tarts looks gorgeous and tasty!
40. maria | September 5th, 2008 at 3:52 pm
You pics are as good as your food!
amazing blog!
41. Amy | September 5th, 2008 at 4:45 pm
I have to find these! I love your new logo btw!
42. Zodie | September 6th, 2008 at 5:03 am
Hello
The cakes look fab – I’ve always known this fruit as ‘cape gooseberries’ (I’m based in the UK) or the inedible form as ‘chinese lanterns’.
Funny, isn’t it – all the different names for things! I always spend a long time decoding american recipes, thinking ‘I’ll never be able to find a substitute’ but often, it turns out to be really simple. For instance, ‘vegetable shortening’ flummoxed me for a long time and I couldn’t get my icing right at all until I realised that it is, in fact, ‘cookeen’ – a brand of solid vegetable fat over here in the British Isles.
Cheers
Zodie
43. Kiri | September 6th, 2008 at 10:27 pm
Hi there
I read your blog all the time – you’re a talented gal that’s for sure. Some one might have already said this but in New Zealand we call these Cape Gooseberries. They are pretty common and are usually made into a sour jam. Your little pies look great.
Kiri
44. Kiri | September 6th, 2008 at 10:32 pm
Duh! Ok so the person right above me said it. Sorry! Well now you know they weren’t lying! :)
45. Kate in Somerset | September 7th, 2008 at 7:26 am
You can also fold back the papery ’shell’ and dip the berry in fondant icing. This is an oldie but goodie petit four.
46. Alison | September 7th, 2008 at 1:53 pm
I live in Boston and have not seen these at any of the farmers markets I frequent. Where did you find them?
47. Alison | September 7th, 2008 at 1:54 pm
Oh, nevermind! I see the answer up a few comments. I’ll have to check out the one in Copley next time I get around there!
48. emily | September 7th, 2008 at 7:02 pm
Wow, you sure make these look easy!
49. Shiny Black Shoes | September 7th, 2008 at 11:06 pm
yummy, we call these gooseberries and they are super tasty!
50. Erin | September 8th, 2008 at 6:36 pm
Ground cherries are crazy! Nice job on the cupcakes pies, very cool idea.
51. A.S. | September 9th, 2008 at 7:47 am
Great pics. I made them two days ago w/blueberries & strawberries. Yours look waaaaaaaay better than mine did, but looks aside, mine tasted great. I think that I used too much dough on the bottom of the cupcake liner – I had to make more dough to cover the tops! And, I also must have put too much fruit, because the blueberries leaked everywhere. But, they were awesome in taste – I just need to make more to practice! Thanks for a great vegan recipe and lovely pics.
52. Rocio | September 9th, 2008 at 1:43 pm
That is interesting! They really do look like tiny tomatillos! Can’t wait to try out the recipe!
53. windycityvegan | September 10th, 2008 at 6:30 pm
I have ground cherries on my list of seeds to order for next year’s garden…I cannot wait to try this recipe! Of course, now I’ll probably stumble across these at the farmers’ market, but I want to wait until they are fresh from my own garden. Yum. :)
54. Maria | September 12th, 2008 at 10:08 am
My god you’re genious! Vegan recipes, amazing pictures.. I’m going to try some this weekend. Thanks.
55. SarahS | September 12th, 2008 at 11:40 am
this was much better with raspberries in it. the sugar helps the ground cherries, but ground cherries indefinitely do not work as well as the former.
56. Amy | September 13th, 2008 at 7:28 pm
I just made these with blueberries and also ran out of dough by the time i got to the top… So I cut up what I had left with cookie cutters.
57. Crumbs On My Keyboard &ra&hellip | September 15th, 2008 at 10:45 am
[...] market, just a few blocks away, too. I also came across what looks to be a delightful recipe for Ground Cherry Cupcake Pies at Vegan Yum Yum (if you love butter as much as I do, just sub it for the [...]
58. Ashley | September 18th, 2008 at 12:48 am
I just found these at our Farmer’s Market as well. They are so interesting. Pineappley. Crazy! Great use of them.
59. ulli | September 20th, 2008 at 8:13 am
hi lolo,
i don’t bake very often because i don’t have sweet tooth but when i saw the photos of the cupcake pies i tried out your recipe. actually, i really like the idea and the fruit inside turned out very well. but the dough was too brittle and broke as soon as you tried to take the pies out of their moulds. so what was on the plate was a heap of crumbles and fruit mash… is there a vegan egg substitute that does the binding job? do you have any experience with that? some people suggested bananas instead of eggs but i don’t want the dough to taste of bananas.
any suggestion would be very welcome!!
60. Margaret | September 23rd, 2008 at 2:44 pm
I picked up a Ground Cherry Tomato plant at Russell’s Garden Center on Route 20 in Wayland MA. Another shopper persuaded me to grow it and I am really glad she did. They are the perfect outdoor fruit to bring to BBQ’s. Leave lots of room for it to spread. One plant grew to be approx. 8 feet long and 3 feet wide.
61. Shay | September 24th, 2008 at 11:09 pm
These are called Nances in Mexico. I never knew that people eat them in the US. I will have t olook for them around here.
62. walterknitty | September 25th, 2008 at 8:20 pm
I’ve been obsessed with these ever since I saw this post. Ground cherries were at a couple of stands at my farmers market labeled as “pineapple tomatillos” I’m making them tonight and very excited.
63. Maggie | September 28th, 2008 at 6:13 pm
Great cupcake pie technique photos! I have been looking but haven’t foudn ground cherries yet. I’m going to have to grow my own next year to get them.
64. Freckles2stars | October 1st, 2008 at 6:29 am
Thank you for showing these to me. I immediatly went on the search for the seeds. If they can grow in Boston why not Texas. I found the seeds at
http://www.tradewindsfruit.com . Free shipping on an order over $7.50. I’ll have to check our Farmers Market now. Keep up the great work.
65. Jim | October 11th, 2008 at 1:31 pm
I have ate ground cherries for about 50 years, I love them.
I purchase ground cherry preserves when I can find them.
They are with out a doubt the best preserves have ever had,
66. Paige | October 12th, 2008 at 7:52 pm
Thanks for this post! I used to eat these all the time when I was an exchange student in Denmark, where they’re called ananaskirsebær, or “pineapple cherries,” but I didn’t know what they were called in English. And the pies look great!
67. MistyFahYing | October 13th, 2008 at 1:22 pm
tried your recipe over the weekend and loved it. will post soon with results.
68. Ground Cherry Cupcake Pie&hellip | October 17th, 2008 at 4:24 am
[...] Read More [...]
69. Margaret | November 14th, 2008 at 8:07 pm
I was cruising around your site this morning and saw these, then when I got to the store for groceries, there they were, waiting for me! These are absolutely lovely, have them baking in a little hand pie now! Thanks!
70. Oh, You Got Me « Th&hellip | January 29th, 2009 at 10:58 am
[...] I’m a bit obsessed with these cupcake pies. I think they’re incredibly clever and like making them whenever I get the [...]
71. jess | March 26th, 2009 at 4:22 pm
i’m growing ground cherries this year in my garden because of this post!
72. Physalis Phan | April 19th, 2009 at 7:21 pm
I discovered these a couple of years ago on a trip to Montreal. I’ve been going nuts trying to find a local source for them. Clearly by the time I get to the Copley Place farmer’s market, they’re all gone!
I just ordered some seeds and I’m going to try to grow them in my Aerogarden. They’re supposed to grow pretty much like cherry tomatoes. Since they only grow up to 1 to 3 feet tall, they should be perfect.
73. Lenore White | July 17th, 2009 at 3:00 pm
I love ground cherries. We grow them every year. They come up automatically every year because what when the fruit is somewhat eaten by ants and you don’t get all the cherries off the ground in the fall the plant comes up in the spring by themselves.. It’s great to see them every year. My mother makes double crust pie, custard pie and jam out of them. At one time I found receipes for coffee cake but now I can’t find anything like that. I would appreciate any other ideas from people.
74. Hidden Meadows Farm | July 24th, 2009 at 7:40 pm
Hi, we are growers of ground cherries in Ontario, Canada (just north of Toronto)…for people in Southern Ontario/Greater Toronto Area, you can order ground cherries from us by our farm email, which is hiddenmeadows@bell.net. We have over 350 plants growing of these beautiful, versatile little beauties…..great in pies, preserves or just eating out of hand.
Thanks,
Deborah Robillard and Andrew Sharko
Hidden Meadows Farm
Caledon, ON
75. Roxanne DuBree | August 5th, 2009 at 6:12 pm
I have enjoyed these for years (like, 40!). In Michigan my kids learned to ID the wild sort, differentiating them from the wild inedible species–of which, as was pointed out quite clearly in the caveat of the author/baker’s text, there are many. I was concerned to read a couple of posters’ comments from last year that indicated they were planning to eat the ORANGE “Japanese lanterns” that are NOT edible–so I hope those folks are still out there somewhere, alive & well…
ANYway: I have introduced friends to ground cherries over the years as wonderful little fruits that pick themselves when ripe, have no pest or disease problems in the garden (and grow ever so much larger & tastier there when cultivated and coddled by good soil & regular watering). It has been difficult to resist eating them just as they fall, but some years I have had enough garden space for more than a couple of plants (they are low-growing but definitely do like to sprawl, elbowing less energetic plants aside as they go!). Then I have made pies and also tried jam–thanks to a recipe in one of edible wild plant guru Euell Gibbons’ books–but found it much too sweet for my taste, even after fiddling with it and adding lime juice. May play with the recipe again this year as so far it looks as though I will have a very generous harvest of the little lovelies.
If anyone has a jam recipe for these, please post it!!
Oh–and Pinetree Seeds is one U.S. source for the seed; I think Nichols Garden Nursery also has them. Once grown, they will self-sow or a gardener can save the seed just as one would tomato seeds; propagation & culture also is the same.
Maybe next year I’ll grow extras & take them to market here in central Ohio.
P.S.– Vegan yumyum–your photos are mouth-wateringly wonderful and inspiring!
76. To begin at the beginning&hellip | August 16th, 2009 at 2:19 pm
[...] favorite that I played with earlier in the summer after my first trip to this particular market: Ground Cherry Cupcake Pies*. But the real tragedy hear was the absence of the peach lady. Though ridiculously over-priced, I [...]
77. Laurie | September 11th, 2009 at 1:23 pm
Wow-wowee-wow! I am SO impressed by your great cooking skills, this fantastic idea, and your photography. Gorgeous!!! I’ve been wondering if I could make pies or crisps in little cupcake tins because I do much better when baked goods come in portions. (that way, I don’t eat the whole thing in one sitting… ;) ). Love this idea, and as I have a carton of lovely groundcherries from my CSA sitting on my counter, I’ll be making some of these very soon! Thank you so much!!!
78. Allie | September 30th, 2009 at 2:49 pm
I made these and they were AMAZING! I was so excited to see ground cherries at my local farmer’s market and knew straight away that i had to make these. Delish!
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