Cranberry Pie

Ingredients

• 1 1/2 cups cranberries
• 1 1/4 cups sugar
• 2 tablespoons cleaned raisins
• 1 tablespoon flour
• 1/2 teaspoon salt

Method

1. 1

   Mix ingredients.

2. 2

   Line and fill pie-tin, and bake, with strips of paste forming diamond instead of top crust.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 98. The excerpt below is the record exactly as published.

1 teaspoon salt. Cold water. Add salt to flour, and mix all well together. Chop in the lard and butter. Water to make a paste. Roll to one-fourth inch thick, cut into finger-shaped pieces, and brush with egg white and little water. Sprinkle with chopped nuts and serve with salad. 214 SCIENTIFIC COOKING. CHAPTER XXII. PIES. PASTE for pies should be rolled to one-fourth of an inch thick, always rolling the piece larger than the pan to allow for the shrinking in the baking. In dividing the paste allow more for the upper than the under crust. Perforate the upper crust that the steam may escape. The method is left to the taste of the cook. There is a funnel which we find on the market supposed to act as a flue to carry off the steam from the fruit pie that is so hard to keep from cooking over in the oven. Flat rims should be cut in strips from one-half to three-fourths of an inch wide, and the under crust be brushed with cold water before placing the rim on, and flute the rim with pastry- j agger or with the fingers. The pastry- j agger gives a very nice scal- loped edge to the paste. When juicy fruits are used to fill the pie-tins it is hard to brown the under crust, and many remedies have been resorted to, such as brushing the inside of the crust with w^hite of egg, etc., but the best way out of the difficulty is the baking of an under crust first, then filling with cooked and sweet- ened fruit. The best methods of cooking the under crust is to invert a pie-tin cover outside with the crust and bake; return to inside of the pie-tin, fill and place on top crust, and cook until top is nice and brown, or the fruit may be cooked and sweetened, and bake a top crust by cutting a piece of the paste a trifle larger than the tin and pricking with a fork. Place in oven PIES. 215 and bake to nice brown. Place the bottom crust on plate, fill and put on top crust. I simply suggest this as one of the methods they gave us in the school, but I myself prefer to have the fruit put in the pan un- cooked, and cook and bake crust at same time. And I find, by having the heat strong to begin with to puff the paste, and lower as soon as the paste is well puffed before it begins to brown, that I can cook both paste and fruit together and have a better pie. For baking pies I find there is nothing better than the aluminum pans. They bake better and burn less. The perforated pan will bake under crust better, and for this reason they are best, as pastry, to be healthy, wants to be well baked. In making a fruit pie, when the fruit is highly flavored use no additional flavor, but let each fruit give to the pie its own distinctive flavor. Apple Pie. 3 good-sized tart apples. Pinch of salt. % cup sugar. 1 tablespoon flour or % 1 tablespoon butter. tablespoon cornstarch. Pare, core and cut the apples into very thin slices by first cutting them into quarters, then into slices as thin as possible. Mix sugar, cornstarch and salt, and stir into the sliced apples. Line pie-tin, put apples in and dot over with the butter, put on top crust, and bake as I have directed above. Should you use an apple that is lacking in flavor, cinnamon, nut- meg, grated rind and juice of lemon, or a little vanilla, can be used, but bear in mind nutmeg is a poison to some people, and is also very poignant, and a little will flavor a pie. One-fourth of a teaspoon will be enough. 216 SCIENTIFIC COOKING. Apple Custard. Pare, core, cook and strain tart apples, having one and one-half cups of the strained apples. Add one- third cup sugar, yolks three eggs, and two tablespoons cream. Fill pie-tin with plain paste, add custard, place rim round edge one-half inch wide, and bake untij a nice brown. With whites beaten until stiff and dry, using two tablespoons powdered sugar, make '-i meringue. Spread on pie, and place in slow oven until well puffed and a light brown. Raisin Pie. % box cleaned raisins. 1 large, tart apple, chopped fine. v4 cup sugar. Vs tablespoon salt. 1 tablespoon sherry or Madeira wine. Line pan with good plain paste. Stew raisins for a few moments until soft. Remove from fire; add apples, sugar, salt, and wine to fill pie-tin ; put on top crust and bake. This pie can be made with strips on top instead of top crust. It is fine. Blueberry Pie. 21^ cups blueberries. i,^ cup sugar. 1/^ tablespoon flour. % teaspoon salt. 1 tablespoon butter. Mix sugar, flour and salt, and add all to the ber- ries. Stir until well mixed. Line pan, turn in fruit, put on the top and bake. A fruit pie will take thirty minutes to cook fruit and brown crust. Cranberry Pie. 1^2 cups cranberries. 1^/4 cups sugar. 2 tablespoons cleaned H teaspoon salt, raisins. 1 tablespoon flour

Cook this with the app: pantry check, scaling, and the assistant.