Skip to main content
Dessert

Cranberry Pee

A pie with stewed cranberries and sugar, topped with a lattice crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cranberry Pee

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Line a pie plate with the pie crust.

  2. Stew the cranberries with sugar and strain the mixture.

  3. Fill the crust with the cranberry filling.

Assemble the pie

  1. Wet the edges of the crust.

  2. Cut six narrow strips of crust and lay three across the filling in one direction and three in the other, fastening the edges.

  3. Cover the edge with a rim of crust.

  4. Wash the top with beaten egg.

Bake

  1. Bake in a 400°F (200°C) oven until the crust is cooked.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cranberries
Provide the tart fruit base that the sugar sweetens into the filling.
Sugar
Sweetens the tart cranberries and helps form a thick, glossy filling.
Egg
Beaten egg brushed on the top gives the crust a golden browned finish.
Pie crust
Forms the base and lattice that holds the filling and bakes into a crisp shell.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes