Cranberry Pie
Ingredients
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 the filling
Pick over and wash the cranberries.
In a granite kettle, combine the cranberries and water; stew for 20 to 30 minutes.
Add the sugar and let it boil, then remove from heat and let cool.
Assemble and bake
Line a shallow pie tin with pie crust or puff pastry.
Fill the crust with the cranberries, about 1 inch thick.
Roll out additional crust and cut it into ½ inch strips.
Twist the strips and lay them across the pie in a diamond or square pattern.
Bake in a hot oven at 400°F (200°C) until the crust is crisp.
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 base that gels and flavours the filling as it stews.
- Sugar
- Sweetens the tart cranberries and helps the filling set as it cools.
- Pie crust or puff pastry
- Forms the shell and lattice that hold the filling and crisp in the oven.
The step that matters
Let the cranberry filling cool before assembling. Cranberries thicken as they cool, and pouring in hot filling can soften the raw crust and make the base soggy. Cooling first lets the filling set and keeps the pastry crisp during baking.
“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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