17-year-old Helena Muffly wrote exactly 100 years ago today:
Thursday, June 13, 1912: I guess I’ve forgotten.
Her middle-aged granddaughter’s comments 100 years later:
My sour cherries are getting ripe and I made an old-fashioned cherry pie. Grandma mentioned picking berries on June 10—but hasn’t mentioned cherries. I wonder if cherries ripened this early in 1912.
Here’s the recipe I used to make the pie:
Old-Fashioned Cherry Pie
Pastry for 9-inch two crust pie (see pie pastry recipe in previous post)
1 cup sugar
2/3 cup flour
4 cups fresh pitted sour cherries
1/4 teaspoon almond extract
Heat oven to 425 degrees. Stir the sugar, flour, and almond extract into the cherries. If the mixture is very juicy add additional flour. Turn into pastry-lined pie pan. Make a lattice top crust and flute edges. Brush crust with a small amount of milk; sprinkle with sugar. Bake in oven for 10 minutes; then reduce heat to 350 degrees. Bake an additional 20 to 30 minutes or until crust is lightly browned and juice just begins to bubble.
I made my own pie crust dough using the recipe that I previously included in the post for Rhubarb Sponge Pie. I doubled that recipe since I basically needed two crusts for this pie.
For the lattice top crust, I cut the dough into strips about 3/4 inch wide and laid them on the top of the pie. I try to lay every other one perpendicular to the previous one—but the lattice never ends up being woven exactly right. I never worry much about that because the pie tastes so awesome.