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Dessert

Damson Pie

A pie made with damsons and sugar, topped with pastry and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Damson Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Pick and rinse the damsons, discarding any unsound ones.

  2. Mix the damsons with sugar to taste.

Bake

  1. Cover with pastry as you would for an apple pie.

  2. Bake in a moderate oven at 350°F (175°C) until golden.

Serve

  1. Serve hot or cold.

Recipe from a historical cookbook (Internet Archive).

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

Damsons
Supply the tart fruit and juices that form the pie's filling.
Sugar
Sweetens the tart damsons and balances their acidity.
Pastry
Encloses the filling, giving structure and browning in the oven.

The step that matters

Bake until golden. Baking until golden browns the pastry and cooks the fruit until its juices soften into a tender filling. Removing the pie too early can leave the pastry pale and underbaked and the fruit under-cooked.

“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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