Cherry Pie

Ingredients

• lib. of ripe juicy Cherries
• pour into a deep pie-dish lined with a rich paste
• dredge a small quantity of flour over

Method

1. 1

   Remove stones from cherries, scald in juice, sweeten, and pour into a lined pie-dish.

2. 2

   Cover with top crust and bake.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 288. The excerpt below is the record exactly as published.

Cherry Pie. — (1) Remove the stones from the Cherries, and then scald the fruit in their own juice ; sweeten liberally, and pour into a deep pie-dish lined with a rich paste. Dredge with flour, cover with a top crust of the same paste, ornament the edge, and bake. (2) Remove the stalks and stones from the Cherries. Butter a pie-dish, line it with a short-crust, then put in the fruit ; fill up the dish with molasses, dredge a small quantity of flour over, and cover with a flat of the same crust ; trim it off round the edges with a sharp knife, moisten them with water and press together. Put the pie in a quick oven and bake it for nearly three-quarters-of-an-hour ; the crust of the pie should be very lightly coloured. When cooked, take it out of the oven, sift caster sugar over, and stand on another dish. Serve either hot or cold. (3) Boil jib. of rice, strain the water from it, and let it stew with some sugar till quite tender and sweet. Pick the stalks from lib. of ripe juicy Cherries

Cook this with the app: pantry check, scaling, and the assistant.