Name: Cherry Pies
Ingredients: cooking cherries; sugar; pie crust

Cherry Pies

Ingredients

cooking cherries
sugar
pie crust

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Mold out the pie crust and fit it into the pie plates.
Wash the cherries and spread them on the crust.

Assemble and bake

Sprinkle a generous amount of sugar over the cherries.
Bake with a top crust at 400°F (200°C) until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cooking cherries: Provide the main filling, supplying tart fruit flavour and juice that softens as the pie bakes.
Sugar: Sweetens the filling and helps draw out cherry juice, which thickens into a syrup as it heats.
Pie crust: Forms the structure that holds the filling and bakes into a crisp, browned shell.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.