Americandessert
Cherry Pie
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 174. The excerpt below is the record exactly as published.
CHERRY PIE. Marion Harland, Many persons make a cherry pie without stoning the cherries. That stoning them is a trouble is not to be denied, but the result is so satisfactory that it really seems worth while to take the pains to accomplish it In stoning cherries, use a sharp knife and save all the juice. Grease a deep pie-dish and line it with good puflf pastry. Fill the pastry shell with the cherriee and the juice that flowed from them in the stoning process. Cover with a thin crust
Cook this with the app: pantry check, scaling, and the assistant.