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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the filling
Preheat the oven to 350°F (175°C).
In a bowl, combine chopped cranberries and sugar.
In a separate bowl, mix cornstarch with a little water until smooth. Add boiling water to the cornstarch mixture and stir well.
Combine the cranberry mixture with the cornstarch mixture.
Assemble and bake
Pour the filling into one pie crust and cover with the second crust.
Bake for 45-50 minutes or until the crust is 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
- Raw cranberries
- Provide the tart fruit that forms the body and flavor of the filling.
- Sugar
- Sweetens the tart cranberries and helps draw out juice to form the filling.
- Cornstarch
- Thickens the cranberry juices into a set, glossy filling as it heats.
The step that matters
Thickening the cornstarch mixture. Cornstarch must be fully smoothed and combined with boiling water before mixing into the fruit, so it thickens evenly instead of forming lumps or leaving a starchy taste.
“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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