Name: Cranberry Pie
Ingredients: 4 cups uncooked cranberries; 1 cup sugar; water (for sprinkling); pie crust (for top and bottom)

Cranberry Pie

Ingredients

4 cups uncooked cranberries
1 cup sugar
water (for sprinkling)
pie crust (for top and bottom)

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

Preheat the oven to 400°F (200°C).
Wash the cranberries so they are damp.
Fill a pie tin with the cranberries and add the sugar.
Sprinkle a little water over the sugar.

Bake

Cover with the upper crust and bake until golden.

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

What each ingredient does

Cranberries: Provide the tart flavour and most of the filling's bulk, with their acidity balanced by sugar.
Sugar: Sweetens the tart cranberries and helps draw out their juices as the filling cooks.
Pie crust: Encloses the filling to hold it in place and browns in the oven for a golden finish.

“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.