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Show Cherry Pie Making. To make the cherry pie excellent requires re-quires a good deal of care. Pie cruet wants to be fine, hut not too rich for cherry pies, and it must not be too thick. Make about a quart of flour into a pie crust, using about the size of an egg in fine lard, which is rubbed in, and the crust beaten up soft with cold water. The pie crust should then be rolled out to make the under crust of the pies, the upper crust being rolled out twice and small bits of butter put in it The cherries cher-ries should be stoned if the pie is to be really nice. They require but little water, wa-ter, as the juice of the cnerry conies out when it ia cooked. Cover these- well with sugar and put on the upper crust of the pie, dotting it around near the edge with little slits made with a knife, which will prevent its bubbling up and bein uneven. Exchange. i |