Cranberry Pie
Ingredients
Directions
Prepare
Line a pie tin with pie crust.
Make the filling
Place cranberries in a pot with a little water.
Cook over medium heat until the cranberries pop open.
Pass the cooked cranberries through a sieve.
Sweeten the cranberry mixture to taste and pour it into the pie tin.
Finish the top
Roll out the remaining pie crust and cut it into strips to place over the top.
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 pectin that thickens the filling as it cooks.
- Sugar
- Adds sweetness that balances the cranberries' sharp acidity.
- Pie crust
- Forms the pastry base and top that hold the filling and add flakiness through fat.
The step that matters
Cook the cranberries until they pop open. Bursting the berries releases their pectin and juices, which thicken the filling as it cools. Stopping too early leaves the filling thin and runny.
“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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