Homemade Aunt Molly's Ground Cherry Pie Recipe | Perfect Crust & Sweet-Tart Filling

Описание: Discover How to Make a Delicious Aunt Molly's Ground Cherry Pie with a Buttery Crust and Perfectly Balanced Sweet-Tart Filling.

Join me as we create a mouthwatering Aunt Molly's Ground Cherry Pie from scratch! 🍒🥧

This step-by-step guide includes making a buttery, flaky crust—with a secret ingredient (vodka!) for ultimate tenderness—and a perfectly balanced sweet-tart filling. Perfect for any occasion, this pie is sure to impress.

In this video, you'll learn:
• How to prepare ground cherries for the filling
• Tips on balancing sweetness and thickening the filling
• The secret to a tender, flaky pie crust using the vodka-water trick
Note on Vodka: Adding vodka to your pie crust helps create a flakier texture. The alcohol inhibits gluten formation, resulting in a tender crust. The vodka evaporates during baking, so it won't affect the pie's flavor.
• Assembling and baking your pie to golden perfection

What Are Ground Cherries?
Ground cherries, also known as cape gooseberries, are small fruits with a sweet-tart flavor enclosed in a papery husk. They add a unique twist to traditional pie recipes and are a delightful ingredient for adventurous bakers!

Don't Miss Out:
If you're a fan of baking, trying new recipes, or simply love pie, this is the video for you. Let's bake together!

Aunt Molly’s Ground Cherry Pie Recipe

Ingredients:
For the Filling:
• 2 pounds (about 900g) Aunt Molly's ground cherries (husks removed and cleaned)
• 52 grams (¼ cup) cane sugar per pound of cherries (start with half and adjust to taste.
• 1½ tablespoons tapioca flour
• ½ teaspoon salt

For the crust:
• 2½ cups (300g) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup (226g) cold unsalted butter, cut into cubes
• ¼ cup (60ml) vodka mixed with ¼ cup (60ml) ice water

Instructions:
1. Prepare the filling:
• Clean the ground cherries and measure them (about 2 pounds needed).
• Add 52 grams of sugar per pound to the cherries, starting with half and adjusting for sweetness.
• Cook the mixture on medium-low heat until the cherries pop and release their juices.
• Stir in tapioca flour to thicken the mixture. Add a pinch of salt for enhanced flavour.

2. Make the crust:
• Combine flour, sugar, and salt in a food processor. Add cold butter and pulse until crumbly.
• Gradually mix in the vodka-water mixture until the dough comes together when pressed.
• Divide into two portions, refrigerating one and freezing the other for later use.

3. Assemble the pie:
• Roll out the chilled dough and fit it into a pie dish. Add the cooled cherry filling.
• Roll out the second piece of dough for the top crust, seal the edges, and cut slits for ventilation.
• Bake at 400°F for 20 minutes with foil cover. Remove the foil and bake until golden brown.

4. Cool and serve:
• Allow the pie to cool before slicing. Enjoy!

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📌 Timestamps:
00:00: Intro
00:08: Preparing the Cherries and Starting the Filling
02:22: Cooking the Cherry Filling
03:01: Making and Chilling the Crust Dough
14:01: Rolling the Crust and Assembling the Pie
20:23: Baking the Pie
23:30: Pie Reveal and Outro

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