If you saw my last post on a ground cherry recipe, you know that I had no idea what this fruit was when I grew it in my garden this year. But it has turned out to be a winner and I’m pretty darn thrilled that I gave it a shot!
At the risk of sounding a bit like a braggert, I have to say that combining this fruit with caraway seeds and sweet Italian sausage was a pretty genius move. And then stuffing it all in a rye crust galette took it to an even higher level. Not even kidding folks! This dish is OUTSTANDING ❤ 😉 ❤
I thought it was going to be a fail when I rolled out the pie crust. It was so moist, I couldn’t get it to take any shape without the support of a dish. Galettes are not made in dishes, it’s part of their rustic charm. And it was rubbing me the wrong way that I wasn’t going to be able to lay this beauty out on my stone and bake it, as I normally would.
If I went ahead with the crust as it was, I would risk losing the ground cherries I had to work with. I had only planted one plant this year. And I wasn’t sure I would get another shot at a large enough harvest to try again. Did I really want to wait until next year to try this recipe? No. I really didn’t.
Everything was prepped and ready to go right in front of me. And I have a tendency to simply forge ahead when that’s the case. It doesn’t always work to my advantage. But it is sort of who I am. So …
In the end, I decided to take that risk. And I’m really glad I did. The crust is perfect! It does have to be placed in a deep pie dish. So, I imagine there could be some debate about whether or not this is technically a galette. But, no matter, I placed my crust in the dish, filled it, and folded the edges up around the filling just as I would if I were baking it on a stone. AND I am donning it a galette regardless of this little discrepancy.
It’s a you say potato, I say patato kind of thing 😉
Here’s the recipe for you …
RYE CRUST RECIPE
2 c rye flour
1 tsp salt
2/3 c + 2 tbls lard
4-6 tbls cold water
Mix flour and salt together.
Use a pastry blender to cut in lard until it is in pea sized pieces.
Add cold water 1 tablespoon at a time until pastry is soft and leaves the side of the bowl.
Roll the dough into a disc and flour both sides. Wrap in plastic wrap and refrigerate for an hour.
Roll the dough out into a size that will generously overflow your pie dish. Place in pie dish and put aside while you prepare the filling.
GROUND CHERRY & SAUSAGE FILLING
1/2 c raw sugar
1/4 c all-purpose flour
1 tsp cinnamon powder
1/2 tsp nutmeg powder
1/4 tsp salt
2 tbls caraway seeds
3 c ground cherries, husked
2 c sweet italian sausage, cooked med rare, crumbled
1 medium red onion, quartered, sliced thin
2 tbls butter
1 egg, whisked
Preheat oven to 350°
In a small bowl, mix together sugar, flour, cinnamon, nutmeg, salt, and caraway seeds.
In a large bowl, combine ground cherries, sausage, and onion.
Thoroughly mix the two blends together and pour into the prepared rye pie crust.
Fold the rough edges of the crust up onto the pie, creating an edge that measures about 2 inches.
Brush egg onto the crust edging. If desired, sprinkle additional caraway seeds onto the egg wash.
Cover the dish loosely. Just to keep the crust from burning.
Bake for 40 minutes. Uncover and bake for an additional 20 minutes.
Remove from oven and allow to sit for 10-15 minutes. Cut and serve.
Have you ever had the pleasure of eating ground cherries? Or galettes? Let’s meet in the comments and chat all about it 😉
As always, your presence is greatly appreciated. I adore that you are here. And I just know that we are going to have great fun together ❤