Original Receipt in Hammond 1819;Cherry-pie.
Having made a good crust, lay a little of it round the sides of the dish, and throw some sugar at the bottom. Then lay in the fruit, and some sugar at the top. A few red currants must be put along with the cherries, or it will be without juice. Then put on the crust, and bake it in a slack oven. A plum-pie, or a gooseberry-pie, may be made in the same manner. A custard eats well with a gooseberry-pie.
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);CHERRY PIE. This should have a mixture of other fruit; currants or raspberries, or both. Currant pie is also best with raspberries.