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Cherry Pie
Pies and Pastries

Sweet pie filled with whole cheries in juice, often with a small admixture of other fruit, but with no spicings. (Hammond 1819, Eaton 1822, etc).

Original Receipt in Hammond 1819;

Having made a good crust, lay a little of it round the sides of the dish, and throw some sugar at the bottom. Then lay in the fruit, and some sugar at the top. A few red currants must be put along with the cherries, or it will be without juice. Then put on the crust, and bake it in a slack oven. A plum-pie, or a gooseberry-pie, may be made in the same manner. A custard eats well with a gooseberry-pie.

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

CHERRY PIE. This should have a mixture of other fruit; currants or raspberries, or both. Currant pie is also best with raspberries.

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