Cranberry Pie
Ingredients
Directions
Boil cranberries with water for 30 minutes.
Add sugar and boil for an additional 15 minutes.
Place the cranberry mixture between layers of pastry and bake.
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 flavor and the body of the filling as they cook down.
- Sugar
- Sweetens the filling and balances the tartness of the cranberries.
- Pastry
- Encloses the filling and gives the pie its crust structure and texture when baked.
The step that matters
Boiling the cranberries with sugar. Cranberries contain pectin that helps the filling thicken as it cooks. Boiling too briefly can leave the filling thin and runny, while boiling too long can make it overly stiff.
“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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