Cranberry Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the filling
Stew the cranberries with the sugar until soft.
Pour the mixture into a pie plate lined with the bottom crust.
Assemble and bake
Cover with a top crust.
Bake at 350°F (175°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 bulk and flavour that forms the pie's filling.
- Sugar
- Sweetens the tart cranberries and helps draw out juice to form the filling.
- Pie crust
- Encloses the filling and browns in the oven to form the pie's structure.
The step that matters
Stew the cranberries until soft. Cooking the berries until soft breaks down their skins and lets the sugar and juices combine into an even filling. Filling that is still firm or very watery can leave the bottom crust soggy once baked.
“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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