Susan Odom’s Hillside Homestead Inn uses the combination of 1910 traditions, delicious food, and good spirits to create a unique and educational experience for lodgers. Use this cherry pie recipe to transport yourself into the past and indulge in one of the most delicious desserts you have ever tasted.
The Buckeye Cook Book, 1904
- 4 heaping tablespoons of flour
- 4 heaping tablespoons of sugar
- 1.5-2 quarts of tart cherries fresh, frozen or canned. Pitted of course. Balaton cherries are my favorite for pie.
- 1 heaping tablespoon of butter
Line a pie plate with a crust. Sprinkle half the flour and sugar on the bottom. Pour on the cherries. If using canned, drain them well. If using frozen, thaw them in a colander overnight. In both cases save the juice for other purposes and use only the well drained cherries. Sprinkle the remaining flour and sugar on top of the cherries. Dot with the butter. I think the butter helps the pie thicken up nicely. Now roll out your top crust and use a serrated knife to cut 3 slits in the middle of the crust for vent holes. Fold the crust over the rolling pin and carry it to the pie. Put the top crust on. Seal and flute the edges to your liking. The goal is to keep the juice from seeping out the sides, so seal well. Brush a little milk on top of the crust, about a teaspoon or less and sprinkle on some sugar; this will make the crust pretty. Bake at 350 degrees for an hour or so. It is done when some of the juice starts oozing out of the top vent holes.