by Mabel Weise, The Dispatch, (Moline, Illinois), Wed., 27 Feb 1952, Page 17. Reposted by Linda Stewart, 26 February 2022
“Every time our group plans a dinner the men say: ‘Have Harriet Paschall make cherry pie’.” That was the comment of the kind person who called this department to suggest Mrs. Ronald R. Paschall (Harriet Brown) as one we should have on this page. And here she is, to tell us all how to make the cherry pie which her friends declare is the “best ever.” We find all of these good cooks so very modest that we are almost led to believe that these superb specialties of theirs practically jump into a pan and settle themselves into a concoction which eventually comes to the table with all the attributes of ambrosia.
For her pastry Mrs. Paschall uses:
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup (heaping) Spry [Crisco]
6 tablespoons cold water
Sift flour, salt and baking power together; cut shortening into it; then add water, 2 tablespoons at a time. Divide dough into 2 parts; roll 1 part out on floured board to desire size. Line one 9-inch pie tin with pastry, and pour in the filling made as follows:
1 No. 2 can red sour pitted cherries
1 1/2 cups sugar
4 tablespoons cherry juice
2 heaping tablespoons flour
Drain can of cherries, saving juice. Add sugar, flour and cherry juice to drained cherries. Mix thoroughly and fill pie crust. Roll out second part of dough and cover pie with top crust. Flute edges and slit top about 10 times. Brush crust with cream and sprinkle lightly with sugar. Bake for 1 hour, with oven at 425 degrees until pie is brown; then turn down to 325.
NOTE: Spry was a brand of vegetable shortening produced by Lever Brothers starting in 1936. It was a competitor for Procter & Gamble’s Crisco.
Harriett was born in Chicago, IL, on September 15, 1918, to William B. and Ellen (Davies) Brown. On August 28, 1943, in Moline, she married Ronald Rex Paschall, who preceded her in death February 22, 2006. Harriett died on 24 August 2014.