Fruit Pie with Two Crusts
From A text-book of cooking, 1915
Ensure to moisten the edges of the lower crust with cold water before adding the upper crust.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 105. The excerpt below is the record exactly as published.
FRUIT PIE WITH TWO CRUSTS 2 cupfuls fruit i to 1 cupful sugar 3 tablespoonfuls flour
Cook this with the app: pantry check, scaling, and the assistant.