The National Cook Book, 9th ed.

by Hannah Mary Peterson

RIPE CURRANT PIE.

564. Stem your currants and wash them. Line your pie-plates with paste, fill them with the fruit, and add sugar in the proportion of a half a pound to one pint of currants. Dredge some flour over the top, put on the lid of the pie, leave an opening in the centre and bake it.