Americandessert

Cherry Pie

Name: Cherry Pie
Yield: 8 servings
Cuisine: American
Ingredients: Line a pie-tin with rich crust; nearly fill with the carefully seeded fruit; a tea-spoon corn-starch; a table-spoon of butter

From Buckeye cookery, 1892

Serves 8

Pies from blackberries, raspberries, etc., are made similarly.

Presented as published in 1892. 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 Buckeye cookery (1892), page 121. The excerpt below is the record exactly as published.

CHERRY PI. Line a pie-tin with rich crust; nearly fill with the carefully © seeded fruit, sweeten to taste, and sprinkle evenly with a tea-spoon corn-starch or a table-spoon flour, add a table-spoon of butter

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