A Husk Cherry or Ground Cherry, or Cape Gooseberry (all the same thing) is in the same family as the tomatillo but sweet and pineapple-y. It makes a great filling for a pie or tart.

THE CRUST:
– 2 tbs of coconut oil or good butter
– mix with 1 tbs of honey
– beat in two local eggs
– add a pinch of salt
– when all is mixed well, add 1/3 cup of COCONUT FLOUR (this is wonderful GF, high in healthy fats and low in carbs/sugars)
– Press the crust dough into a casserole dish and pre-bake at 350 for 5-6 minutes

THE FILLING
– Place 1 Qt of peeled Husk Cherries in a sauce pan whole and begin to soften
– Add two medium apples, diced
– Add 1/4 cup of honey
– Add a splash of balsamic vinegar
-Stew down until the husk cherries are no longer whole… but look like a nice figg-y sort of paste and the apples are soft.
-Add a splash of vanilla extract once you have removed from the heat

OPTIONAL ALMOND CRUMBLE TOPPING
– 2 more tbs of coconut oil/butter
– 1 more tbs honey
– a pinch of salt
– add extra almond flour until crumbly
-Slivered almonds to give texture

ASSEMBLE and BAKE:
-Layer the husk cherry/apple mixture onto your slightly-pre-baked coconut crust
-Top with the crumble and bake for 20 minutes at 350!