“Cherries and spice and everything nice, that’s what little girls are made out of.”
Cherries at last!
by Caroline Coe
Yes, Mrs Housekeeper, here they are from California and New Jersey and Florida at last! A little late because the good old summer time has been running behind its schedule, but never were cherries better in flavor and in size than they are this season.
There are many ways of using cherries, but I know of no better way to serve them to the family than in a rich pie crust. This is my favorite cherry pie recipe.
Cherry pie recipe
Wash and stone enough cherries to make 2 cupfuls of cherries, put into bowl to keep all the juice; mix in 1-1/2 cupfuls of sugar with 1 saltspoon of salt and 1-1/2 teaspoonfuls of cornstarch. Line a pie tin with rich pie crust and just when ready to bake mix the cherries and the sugar mixture and turn into the crust, dot the top of cherries with bits of butter an even teaspoonful. Cover with top crust, wetting edges of bottom crust before adding top one, pinch edges together and bake in a very quick oven 20 minutes.
After taking from oven, sprinkle top crust with pulverized sugar and serve the pie while warm.
To make the pie crust, put 3 cups of flour and 1 cup of shortening, half butter and half lard, add 1 even teaspoonful of salt and chop all together until it looks like coarse crumbs. Make a well in center of crumbs and add 1/2 cup of cold water, fold all to gether. If all crumbs do not mix, use them on the board as flour while rolling out the crust, Divide the dough into 3 parts using each for 1 crust. Roll the crust thin and put the pie into hot oven as soon as made.
Illustration: The cherry woman, by Kate Greenaway