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.
Prepare the filling
Stew the cranberries until soft.
Assemble the pie
Line a pie plate with pastry and create a rim around it.
Fill the crust with the cooled cranberries.
Cover the top with strips of pastry, about ½ inch wide, arranged in a crisscross pattern.
Bake
Bake at 350°F (175°C) until the crust is 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 filling, which softens and thickens when stewed.
- Pastry
- Forms the crust and lattice top, which bakes crisp and golden to hold the filling.
The step that matters
Stew the cranberries until soft. Cranberries are very tart and hold their shape until cooked. Stewing softens the skins and releases pectin, so the filling thickens and sets rather than staying runny or firm inside the baked pie.
“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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