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Dessert

Cranberry Pie

A pie made with stewed cranberries and sugar in a bottom crust, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Wash and stew the cranberries.

  2. Strain them through a coarse sieve.

  3. Add the sugar to the strained cranberries.

Assemble and bake

  1. Place the bottom crust in your pie pans.

  2. Fill the crusts with the cranberry mixture.

  3. Bake in a 350°F (175°C) oven for 30 minutes.

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 base and bulk of the filling, with pectin that helps the mixture thicken.
Sugar
Sweetens the tart cranberries and helps soften them while stewing.

The step that matters

Straining the stewed cranberries. Cranberry skins and seeds can make the filling gritty, and stewed fruit holds a lot of liquid. Straining removes the coarse bits and excess juice so the filling sets into a smoother, more even texture rather than running or tasting uneven.

“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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