Cherry Pie from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
All fruit pies are best when the fruit is previously cooked. Stew the Cherries gently, as for a Marmalade, and prepare the Pie Crust according to directions, and proceed as in directions for making...
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Ingredients
- A Quart of Cherries
- A Cupful of Sugar
- A Tablespoonful of Water
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