Cranberry Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Stew the cranberries with sugar until soft.
Assemble and bake
Pour the mixture into a pie plate lined with pie crust.
Cover with a top crust and bake at 400°F (200°C) until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart fruit base and bulk of the filling, softening into a thick sauce when stewed.
- Sugar
- Sweetens the tart cranberries and helps draw out juice while stewing into a thick filling.
- Pie crust
- Forms the structure that holds the filling and browns to a golden finish in the oven.
The step that matters
Stewing the cranberries until soft. Cranberries must break down fully so the filling thickens and sets. Undercooked berries stay firm and release liquid later, which can make the pie runny and soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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