No. 1842 — English Cherry Pie with Sour-Cream Shortcrust
English historical translation of Molokhovets recipe No. 1842 from the 1901 Russian cookbook, retaining original methods and measures.
Make two sheets of pastry No. 1826, adding about a quarter glass sugar to the dough and taking the smaller proportion.
Place an inverted wide, flat teacup in the middle of a small deep enamel baking dish.
Scatter one and a half to two pounds cherries around it, preferably pitted, mixed with one glass sugar.
Cover the whole dish, including the inverted cup, with pastry, glaze with egg and bake straight from a cold place in a hot oven for thirty to forty minutes.
Cherry juice collects in the cup. When cutting and serving the pie, lift the cup so its juice flows back over the cherries.
To provide
1½–2 pounds cherries and 1 glass sugar For pastry: 1 egg, ⅓ pound butter and ¼ pound sour cream | 1¼ glasses flour 1 spoonful sugar ¼ teaspoon salt |