[Sca-cooks] chicken with cherries

[Elaine Koogler]

I assumed, since it doesn't specifically call for one, that it is an open
pie.  I can't really imagine it done with a top...by being open, the pie
contents get nice and brown, which looks so very lovely.  It tends to be
somewhat like a quiche, so I question whether it would be as good with a top.

Kiri

BaronessaIlaria at aol.com wrote:

> In looking over the recipe for this nummy sounding pie, it does not state
> whether there is a top crust or not. Since it says to "Pour the sauce over
> the pie and bake until browned on top at 325°." That leaves it open to
> interpretation. Kiri-sama? What's your method?
>
> Ilaria
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