Cranberry Pie
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Pick over and wash the cranberries.
Stew the cranberries in a porcelain-lined saucepan until well done.
Sweeten the cranberries to taste.
Assemble and bake
Line a pie plate with the pie crust.
Fill the crust with the stewed cranberries.
Bake at 400°F (200°C) with or without a top crust.
Finish and serve
Optionally, cover with meringue when baked or dust with powdered sugar when serving.
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, which softens and thickens into the filling when stewed.
- Sugar
- Sweetens the tart cranberries and balances their acidity.
- Pie crust
- Forms the edible case that holds the filling while it bakes.
The step that matters
Stew the cranberries until well done. Cranberries contain a lot of pectin and skins that must break down fully; under-cooked berries stay firm and can leave the filling watery or grainy once baked.
“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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