recipe, snack, sweet

Ground Cherry and Pistachio Hand Pies

Ground cherries are completely under-appreciated. You would probably recognize them for their natural paper-encasing, beautifully tuliped to protect the fruit inside. Peel back that papery shell and you will find a golden round bulb that tastes a bit like a pineapple but with the texture of a tomato.

Are you curious yet?


I love snacking on ground cherries, or making a quick jam. But I had never really made them a star on my blog. When I tried my hand at homemade hand pies, flavoured with ground cherries, chopped pistachios and a touch of cardamom, I was thoroughly impressed! Not only do the ground cherries melt beautifully into pie filling, the pistachios add a bit of crunch and a nice flavour pairing.


Best enjoyed on a weekend, either as an afternoon snack or a late morning breakfast, these hand pies ensure you make the most of the late-summer early-fall harvest.



Yields 3 hand pies

Ground Cherry and Pistachio Hand Pies

20 minPrep Time

20 minCook Time

40 min

Save RecipeSave Recipe


  • 1 scant cup ground cherries, shells removed
  • 2 tbsp amber maple syrup
  • 3 tbsp + 1 tbsp chopped pistachios
  • 1 pre-made puff pastry (225 g)
  • 1 egg white
  • 2 tbsp icing sugar
  • 1/2 tsp ground cardamom
  • 1 tsp lemon juice
  • 1 tsp milk


  1. In a small saucepan bring the ground cherries and maple syrup to a boil, crushing the cherries with the back of a spoon as you cook them. Cook uncovered over medium-high heat for about 10 minutes or until it becomes syrupy and thickens. Remove from heat and stir in 3 tbsp chopped pistachios.
  2. Preheat oven to 350 F. Roll out the puff pastry, and slice into 6 rectangular pieces. Divide the ground cherry mixture into three, piling the filling into the middle of three puff pastry pieces. Brush a bit of egg white around the filling, and top with another puff pastry pieces (making 3 hand pies). Gently press down the edges of the pies with a fork to seal them.
  3. Place the hand pies onto a baking sheet, and bake for about 10 minutes or until puffed and golden. Allow to cool slightly then transfer to a cooling rack.

  • Sean Bromilow
    YES! Ground cherries are COMPLETELY under-appreciated, especially since they're most often relegated to the status of fancy dessert garnish designed to justify over-pricing. They're a great little fruit, and so interesting, and I LOVE that you've made them the start here! Pistachio is an awesome touch too, and I can imagine the flavour is very complimentary. Spectacular work, and hooray for the forgotten and under-appreciated fruits!
    • I groan whenever I see a pathetic (and 90% of the time out-of-season) ground cherry as a garnish on a dessert. Yes, they're effortlessly beautiful, but can be so much more! Thanks Sean!
  • Alexandra Daum
    These are so beautiful! I love ground cherries (I've always called them physalis, though, I wasn't sure of the name in english until now), they have such a unique flavour. What a great speedy seasonal recipe!
  • Earth, Food,and Fire
    I've never heard these called ground cherries! (In Nova Scotia) I've always heard them be referred to as goose berries! I don't see them as often as i used to but they are delicious for sure! something not a lot of people are familiar with, but o so tasty and tart!
    • That's what they're called out east! I knew they had a different name, but I couldn't remember what it was :) Thank you!
  • Dish’n’theKitchen(B)
    well..I've only ever seen these used as garnishes and I've never heard them called ground cherries! But your pies are making me drool. Great post Hilary.
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