Cherry and Berry Pies
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Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Have a very deep plate, and either no under crust save a rim, or a very thin one.
- Allow a cup of sugar to a quart of fruit, but no spices.
- Stone cherries.
- Prick the upper crust half a dozen times with a fork to let out the steam.
- For rhubarb or pie-plant pies, peel the stalks;
- cut them in little bits, and fill the pie.
- Bake with an upper crust.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler