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Cherry Pie
| Both sweet and sour cherries
may be used for making cherry pie, but sour cherries are by far the more desirable.
Their only disadvantage is that they require a rather large amount of sugar.
Cherries used for pies should always be seeded. Canned cherries may be
used for this purpose as well as fresh ones, but they are not so delicious.
The proportion of sugar used for making cherry pie will, of course, need
to be varied according to the sourness of the cherries used.
CHERRY PIE
1 Sour-Cream
Pastry
4 cups seeded cherries
1¼ cups sugar
4 tablespoons flour
Pinch of salt
Preparation:
-
Fill the lower crust of the
pie with the cherries.
-
Mix the sugar, flour, and salt
and sprinkle over the top.
-
Moisten the edge of the lower
crust and place the top crust in position.
-
Bake in a hot oven
for about 30 or 35 minutes.
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SOUR-CREAM
PASTRY
A slightly different kind of
pastry can be made by using sour cream for the liquid and adding a small
quantity of soda to neutralize the acid in the cream. Besides providing
a means of using up heavy cream that has become sour, this recipe makes a pastry
that appeals to most people.
Ingredients:
1¼ cups flour
1/3 teaspoon salt
1/4 teaspoon soda
3 tablespoons shortening
1/4 to 3/4 cup thick sour cream
Preparation:
- Sift the flour, salt, and soda
together in a mixing bowl.
- Chop in the shortening and add the cream.
- Knead
the paste slightly and after taking it out on the board, divide it into
halves.
- Proceed in the usual manner for making pie pastry.
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