Cherry Pie
Ingredients
Directions
The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Assemble
Line a pie dish with cold crust.
Fill with equal proportions of whole tart and sweet cherries.
Add sugar generously.
Bake
Cover with a top crust and bake in a brisk oven at 400°F (200°C).
Serve
Serve cold, with powdered sugar sifted over the 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
- Cold pie crust
- Forms the case that holds the filling and browns as it bakes.
- Whole tart cherries
- Provide the sharp, acidic flavour that balances the sweetness.
- Whole sweet cherries
- Add mild sweetness and body to the fruit filling.
- Sugar
- Sweetens the filling and helps thicken the cherry juices as they cook.
The step that matters
Add sugar generously. Sugar draws juice out of the cherries and thickens it as it cooks. Too little sugar can leave the filling thin and watery, so the slices may run out of the crust.
“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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