Cherry Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Line a pie pan with the pie crust.
Fill the crust with the pitted cherries.
Sprinkle sugar over the cherries, adjusting the amount based on their sweetness.
Bake and serve
Cover with an upper crust and bake at 350°F (175°C) until golden.
Sift white sugar over the top before serving.
Serve cold.
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
- Cherries
- Provide the main filling, with their juice and natural sweetness forming the body of the pie.
- Sugar
- Sweetens the filling and balances the tartness of the cherries, and helps draw out their juice.
- Pie crust
- Encloses the filling and browns in the oven to form the structure of the pie.
The step that matters
Adjusting the sugar to the cherries' sweetness. Cherries vary in tartness, and sugar both sweetens and softens their acidity. Too little leaves the filling sour, while too much makes it cloying and can thin the juices as it dissolves.
“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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