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Dessert

Cranberry Pie

A pie made with stewed cranberries and pastry crust, baked until golden.

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 the filling

  1. Stew the cranberries until soft.

Assemble the pie

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

  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 to form squares.

Bake

  1. Bake at 350°F (175°C) until golden brown.

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, which softens and thickens when stewed.
Pastry
Forms the crust and lattice top that hold the filling and brown in the oven.

The step that matters

Stew the cranberries until soft. Cranberries contain a lot of pectin and acid. Cooking them until soft lets the fruit break down and thicken, so the filling sets rather than running out when the pie is cut. The filling must also be cooled before it goes into the crust, so the pastry does not turn soggy.

“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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