Turn goldenberries and blueberries into a simple crumble topped pie. It’s a perfectly easy way to turn the fun fruit into a delicious dessert!
Melissa’s Produce sent me a box of fresh produce for recipe development. As always, all opinions are honest and my own.
Have you ever seen a golden berry? They are also called ground cherries and they are so much fun.
These yellow berries wrapped in papery husks look so fun and interesting. Luckily they can easily be prepped and turned into a variety of dishes.
About Ground Cherries
Have you ever seen this mysterious fruit before? It’s wrapped in a papery husk like a tomatillo, but it’s a smaller, sweeter yellow fruit inside.
When you peel back the paper a slightly sticky yellow cherry tomato sized ball emerges. Rinse off that tacky coating and you are ready to go to work creating a recipe.
It seems so different from most fruits and a little foreign, but they actually grow here in the midwest. We call them ground cherries here, but you can pick them up at the store in a Melissa’s clamshell labeled goldenberries.
It turns out they are also known as cape gooseberries. Mostly it depends on the region you live in or perhaps where you grew up.
We were first introduced to this fun fruit a few years ago. My brother plants a huge garden at my parents’ farm.
He grows a lot of the things you would expect, but he also loves to try new things. A few years ago ground cherries were one of those new things.
He brought home a huge bag of them and we spent the better part of an evening removing the husks. He froze most of them and made this delicious pie with some of them.
The second I saw them in the mix of yellow sunshine inspired produce Melissa’s sent, I knew I had to make that pie again. I didn’t have quite enough to fill the pie shell, so I supplemented with some blueberries.
My high school colors were blue and gold, so it just seemed right! Plus the sweet tart goldenberries seemed like they would blend nicely with the sweet blueberries.
Making the Pie
Luckily this blue and gold pie is super simple to put together. Once you get the pie crust in the pan, you just fill it with fruit.
Sprinkle it with a little sugar and flour. Then whip up a quick crumble and spread that over the top.
The flour will help set the filling as it bakes. The nutmeg add that little bit of extra depth of flavor.
As with most fruit pies, this is delicious served on its own. Of course it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream!
Next time you’re at the store or farmer’s market, you’ll have to keep your eyes out for some goldenberries. It’ll be a perfect excuse to bake a pie!
More Fruit Pie Recipes to Try
For more great fruit pie recipes, be sure to check out my peach rhubarb pie. Peach and rhubarb may sound like a strange combination, but it really works.
We have a big thornless blackberry patch, so we also make blackberry pie pretty regularly. That is a signal that summer is really here.
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Goldenberry & Blueberry Pie
- Pie pasty for 1 9″ pie
- 2 cups goldenberries
- 12 ounce blueberries
- ½ cup packed light brown sugar
- 3 Tablespoons all purpose flour
- ⅓ cup all purpose flour
- ¼ cup packed brown sugar
- 3 Tablespoons butter
- dash ground nutmeg
- pinch of salt
- Preheat oven to 425°F.
- Roll out pie crust and place in 9" pie plate. Crimp edges as desired.
- Spread blueberries in crust and top with goldenberries (out of their husks.)
- Sprinkle with brown sugar and flour.
- In a small bowl, cut together the crumble ingredients until crumbly. Sprinkle over pie filling.
- Bake at 425°F for 15 minutes. Then reduce the heat to 375°F and bake for 25-30 more. Watch the crust and cover with aluminum foil or a pie guard if needed. (It may take a little extra time if your blueberries were frozen like mine. You want the filling to be bubbling, otherwise you’ll have a runny filling.)
- Allow to cool before cutting and serving.