Cranberry Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the filling
Combine cranberries, sugar, and water in a saucepan.
Cook the mixture for 15 minutes.
Assemble the pie
Line a pie plate with the rich crust.
Roll out additional crust thinly.
Cut the rolled crust into ½ inch wide strips.
Arrange the strips in a lattice pattern on top of the pie.
Bake and serve
Bake the pie in a 400°F (200°C) oven until golden, being careful not to scorch.
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 flavor and, once cooked down, the body of the filling.
- Sugar
- Sweetens the tart berries and helps the cooked juices form a thick syrup.
- Rich pie crust
- Forms the base and lattice top that hold the filling and brown in the oven.
The step that matters
Bake until golden without scorching. Sugar and the fats in the crust brown quickly, so the top can darken or burn before the filling is hot and set. Watch the color and adjust the heat or cover the edges if needed.
“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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