Cherry Pie
Ingredients
Directions
The book says “a steady oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 350°F (175°C).
Line a pie plate with the pie crust.
Wet the edges of the crust.
Assemble and bake
Add the steamed cherries and sprinkle with sugar.
Cover with another layer of crust and seal the edges.
Bake in the oven until golden brown.
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
- Steamed cherries
- Provide the fruit filling that gives the pie its main flavor and bulk.
- Sugar
- Adds sweetness and helps draw out juices from the cherries.
- Pie crust
- Forms the structure that holds the filling and browns during baking.
The step that matters
Sealing the edges. A tight seal keeps the juices inside while the filling bubbles, so the pie does not leak or dry out in the oven.
“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.
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