Cherry Pie
Ingredients
Directions
Prepare
Roll out the pie crust and place it in a deep pie tin.
Pit the cherries and fill the tin nearly full.
Sprinkle 1 cup of sugar over the cherries.
Assemble and shield the edge
Wet the edge of the crust with cold water.
Place the top crust on and pinch the edges tightly.
Take a strip of old muslin about 1.5 inches wide, dip it in cold water, and squeeze it dry.
Hold the muslin with one hand and stretch it tightly around the edge of the pie, pressing it smooth.
Bake and serve
Bake the pie, then carefully remove the muslin strip.
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.
- Cherries
- Provide the main fruit filling, releasing juices that set into a thick, flavorful sauce.
- Sugar
- Sweetens the filling and draws out cherry juice, helping form a syrup.
The step that matters
Stretching the muslin around the edge. Wrapping the damp muslin tightly around the crust keeps the rim from over-browning while the filling cooks. Pressing it smooth gives an even shield, so the edge bakes evenly with the center.
“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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