A Cherry Pye
Lay sugar at the bottom of your dish, put in your fruit, and sugar on the top. Always allow plenty of sugar to all fruit pyes. Cover your pye with good puff-paste, and bake it.
A few red currants with the cherries are a good addition. In the same manner make a pye of currants and rasp-berries. Observe to pick your rasp-berries well, as there is
often an insect in them.
Plumb, damson, cranberry and gooseberry pyes are made in the same manner as a cherry pye.
From The Lady's, Housewife's and Cookmaid's Assistant: Of the Art of Cookery (1769) by E. Taylor
Submitted by: Carla Gade