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 the pie dish with the pie crust.
Fill it with a mixture of sour and sweet cherries.
Sweeten the mixture generously.
Cover with another layer of pie crust, crimp the edges, and make a slit in the center.
Bake and serve
Bake at 400°F (200°C) until light brown.
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 to a crisp, golden shell.
- Sour cherries
- Provide the tart acidity that balances the sweetness and brightens the flavor.
- Sweet cherries
- Add fruit body and mild sweetness to the filling.
- Sugar
- Sweetens the filling and helps draw out cherry juice as it cooks.
The step that matters
Make the slit in the top crust. The slit lets steam escape while the pie bakes. Without it, pressure builds under the crust and can push filling out or leave the crust soggy.
“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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