A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The cherries should be stoned for best results
Preserved exactly as written in the original source
Line your pie plate with good crust
Fill half full with ripe cherries
Sprinkle over them about a cupful of sugar, a teaspoonful of sifted flour, dot a few bits of butter over that
Now fill the crust full to the top
Cover with the upper crust and bake
Modern guidance to help you succeed with this vintage recipe
The flour acts as a thickening agent by absorbing excess cherry juice and preventing a soggy bottom crust. Sprinkling sugar and flour in the middle layer rather than mixing it throughout allows the bottom cherries to release their juices gradually, which the flour can then absorb. The butter dots add richness and help conduct heat, promoting even baking and creating pockets of flavor throughout the filling.
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. The assembled unbaked pie can be frozen for up to 2 months—bake directly from frozen, adding 15-20 minutes to the baking time and covering edges with foil if browning too quickly.
Store baked pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. For best texture, bring to room temperature or reheat individual slices in a 350°F oven for 10-15 minutes to re-crisp the crust.
AI-generated tips from Chef Cecil's culinary database
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. The assembled unbaked pie can be frozen for up to 2 months—bake directly from frozen, adding 15-20 minutes to the baking time and covering edges with foil if browning too quickly.
Store baked pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. For best texture, bring to room temperature or reheat individual slices in a 350°F oven for 10-15 minutes to re-crisp the crust.
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