Cherry Pie
Ingredients
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
Line pie dish with a pie crust.
Fill crust with a mixture of sour and sweet cherries.
Sweeten cherries generously.
Bake and serve
Cover with another pie crust, crimp edges, and make slits in top.
Bake at 400°F (200°C) until nicely colored.
Serve fresh, not warm, with sifted white sugar on top.
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
- Pie crust
- Forms the structure that holds the filling and bakes into a crisp, golden shell.
- Sour cherries
- Provide tart acidity and the main fruit flavor that balances the sweetness.
- Sweet cherries
- Add mellow fruit sweetness and body to the filling alongside the sour cherries.
- Sugar
- Sweetens the filling and helps draw out cherry juice that thickens into syrup.
The step that matters
Sweeten cherries generously. Cherries release juice as they heat, and sugar dissolves into that juice to form the syrup that sets the filling. Too little sugar leaves the filling sour and runny, while the sugar also balances the tartness of the sour cherries.
“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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