Cherry Pie (Tourte aux Cerises) a la Europeenne

Ingredients

• two quarts cherries
• one cup sugar
• two cups water
• one and a half cups of the liquid
• one tablespoon cornstarch
• half cup of the juice

Method

1. 1

   Put cherries on stove with sugar and water, let simmer until glossy.

2. 2

   Leave in juice until cold.

3. 3

   Thicken juice with cornstarch and juice, add cherries, leave until cold.

4. 4

   Line pie plate with crust, fill with cherries, cut fancy strips for top, and bake until well done.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 564. The excerpt below is the record exactly as published.

Cherry Pie ( Tourte aux Cerises) a la Europeenne Put two quarts cherries on the stove with one cup sugar and two cups water, let simmer — skimming repeatedly — until nice and glossy, leave in the juice until cold. To one and a half cups of the liquid add one tablespoon cornstarch dissolved in half cup of the juice

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