Enjoy this summer treat combining the unique tartness of ground cherries with the juicy sweetness of Palisade peaches. Slather with a bit of freshly whipped cream and indulge!

Yield 6-8 Servings

Recipe by our Farm Chef, Carly Silberman

Ingredients

Crust:

  • 1 ¼ cup Flour
  • ½ tsp Salt
  • 3.5 Tbsp Butter, chilled and cubed
  • 3.5 Tbsp Shortening, chilled and cubed
  • 3-4 Tbsp Ice Cold Water

Filling:

  • 4 Large Peaches
  • ¼ – ½ cup Ground Cherries
  • 2 Tbsp Granulated Sugar
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Flour
  • 1 tsp Cinnamon
  • Pinch Nutmeg
  • 1 Tbsp Milk

Directions

  1. Blend flour and salt in food processor. Slowly add chilled butter and shortening, a few cubes at a time, and pulse until it looks like sand. Add chilled water through feeder tube while food processor is still running until a dough forms. Shape into a ball and flatten. Wrap in plastic wrap and place in refrigerator for 30 minutes.
  2. Blanch peaches in simmering water for 1 minute. Remove from heat directly into ice cold water. Once cool enough to handle, remove skin, and slice peaches. Remove ground cherries from their husks and add to sliced peaches.
  3. In separate bowl, mix sugars, 1 Tbsp flour, cinnamon, and nutmeg. Reserve 1 tsp and toss remaining mixture over fruit, stir to coat.
  4. Preheat oven to 375ºF. Grease 2 pieces of parchment and roll pastry dough out in between sheets to about ¼” thick circle. Remove top piece of parchment and slide bottom parchment paper holding the rolled dough onto a baking sheet. Place fruit filling on the dough, leaving a 1” edge of dough on the outer edge of circle. Gently and organically fold up the edge of the dough just over the fruit filling to seal it in.
  5. Brush dough edge with milk and sprinkle with remaining 1 tsp of sugar/flour/cinnamon mixture. Bake for 35-45 minutes until golden and bubbly.