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Dessert

Cranberry Pie

A pie filled with stewed cranberries and pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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.

Prepare

  1. Stew the cranberries until soft.

  2. Preheat the oven to 350°F (175°C).

Assemble and bake

  1. Line a pie plate with pastry and create a rim.

  2. Fill the crust with the cooled cranberries.

  3. Cover the top with strips of pastry, about ½ inch wide, arranged in a crisscross pattern.

  4. Bake until the crust is 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 fruit filling that cooks down soft and sets the pie's body.
Pastry
Forms the crust and lattice top that hold the filling and brown in the oven.

“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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