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 until soft.
Assemble the pie
Line a pie plate with the pie crust, creating a rim around the edge.
Fill the crust with the cooled cranberries.
Cut the additional pie crust into strips about ½ inch wide and arrange them in a lattice pattern over the cranberries.
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
- Form the tart fruit filling, which softens when stewed and sets as it cools.
- Pie crust
- Forms the base and lattice that hold the filling and brown in the oven.
The step that matters
Fill the crust with the cooled cranberries. A hot filling melts the fat in the crust and turns the bottom soggy, so the cranberries should be cool before they go in.
“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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