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
Stew the cranberries until soft.
Line a pie plate with the pie crust and create a rim with additional crust.
Fill the crust with the cooled cranberries.
Cover the top with strips of pastry, about ½ inch wide, arranged in a crisscross pattern.
Bake
Bake at 350°F (175°C) until golden brown.
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 filling, and stewing softens them so they pack evenly into the crust.
- Pie crust
- Forms the shell and lattice that hold the filling and brown in the oven.
The step that matters
Cool the cranberries before filling the crust. Hot filling softens the raw pastry and makes the bottom crust soggy before it can bake and set. Cooling the cranberries first keeps the crust firm and 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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.