Cranberry Pie

Ingredients

• 2 c. cranberries
• 1 c. sugar
• i c. water

Method

1. 1

   Wash and pick over the cranberries and put them into a saucepan.

2. 2

   Add the sugar and water, and cook them for ten minutes and let them cool.

3. 3

   Line a pie plate with pastry, allowing it to be two inches larger than the plate, and make a rim.

4. 4

   Fill the pie, arrange the strips on top, and bake the pie about forty minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 59. The excerpt below is the record exactly as published.

1 c. sugar li c. boiling water J tbs. butter Rind and juice of 1 lemon 2 eggs RECIPE 244. 2 c. cranberries 1 c. sugar i c. water RECIPE 245. IJ c. cooked and strained squash i c. sugar the lined plate. Mix the sugar, salt, and spice, and sprinkle the mixture over the apples. Wet the edge of the under crust, put on the top crust, press the edges well together, and fold the upper crust under the lower one. Bake the pie in a hot oven from fort^ to fifty minutes, or until the apples are cooked. One teaspoon butter dotted over the apples before putting on upper crust improves it much. LEMON PIE (with two crusts) Mix the com starch and sugar thoroughly ; pour on the boiling water and boil it, stirring it constantly, for three minutes. Add the butter, lemon juice and rind, and beaten eggs. Mix them well. Let the mixture cool before putting it into the pie. Line a pie plate with pastry, put in the filling, put on the upper crust, and bake the pie about forty minutes, in a hot oven. The pie, if preferred, may be baked with one crust, reserving the whites for a top meringue. CRANBERRY PIE

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