1 pastry for 2-crust pie
2 can sour red cherries (1-lb can) or- pi, tted, fresh red ch
1 tbsp lemon juice
1 1/4 cup c and h granulated sugar *
1/4 cup flour
1/8 tsp salt
1/8 tsp cloves
1/4 tsp cinnamon
1 tbsp butter
Directions
* Original recipe specifies "1 to 1 1/4 cups C and H Granulated
Sugar". Line 9" pie pan with pastry; refrigerate until ready to use.
In large bowl sprinkle cherries with lemon juice. Mix sugar, flour,
salt and spices; add to cherries and mix gently but thoroughly. Pour
into unbaked pastry crust; dot with butter. Put on top crust; seal
and crimp edges; cut slits to let steam escape. Bake at 400 F for 35
to 40 minutes, or until nicely browned. Cool. Note: With canned
cherries, add 1/4 teaspoon red food coloring along with lemon juice.
FOR BERRY PIE -- Follow recipe above except use blueberries,
raspberries, blackberries or other berries instead of cherries. Vary
amount of sugar according to your taste and sweetness of fruit.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias
Servings: 1 pie
Cherry Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
It is possible to follow the history of meal recipes back into ancient history, at least as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of his times were skilled in the use of many different aromatic flavours, including a few you will know for example basil, fennel and dill. For the decades that followed, the rich families of the West competed with each other to serve up the most extravagent banquests, and as a result cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and writing down recipes of the day. By the time we get to the 20th century, cooking publications were in high demand, as a result of increased literacy, people having more free time and being a little richer. |
We hope you enjoy this Cherry Pie recipe.
