Cranberry Pie

Ingredients

• One cup of cranberries
• sweeten the cranberries
• cross bars of pastry

Method

1. 1

   Stew and sweeten cranberries, fill the crust, and place cross bars of pastry on top.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 70. The excerpt below is the record exactly as published.

Cranberry Pie Stew and sweeten the cranberries, fill the crust, and in place of the upper crust put cross bars of pastry across the top. Pineapple Pie One pineapple grated, two cups sugar, two eggs, one cup water, two tablespoons flour. Bake between two crusts. For two pies. Peach Pie Line a plate with pastry and fill with peaches peeled and halved. Sprinkle the fruit with half a cup of sugar and sift over one tablespoon of flour. If fruit is not juicy, use less flour, and a few bits of butter. Cover with upper crust and bake. Squash Pie One pint of squash when sifted, one cup of sugar, a little salt, nutmeg and ginger beaten together; add three beaten eggs and one pint scalded milk. Washington and other Filled Pies Two eggs beaten with a cup of sugar, one cup milk, half a cup butter, two cups flour in which has been mixed two tea- spoons baking powder. Flavor with lemon and bake in round tins. For Washington pie put between the layers any kind of jam or jelly. The top can be covered with powdered sugar or frosting. The cream for Cream Pie can be made as follows: One-half cup sugar, half cup flour, two eggs, one pint milk, flavor to taste. Heat the milk to the boiling point, beat the other ingredients and turn into the milk; stir constantly until it thickens. This is enough for two pies. Two large spoons of cocoanut can be added to the cream to make Cocoanut Cream Pie. Rhubarb Pie One cup rhubarb chopped fine, one cup sugar, and one egg for each pie. Bake between two crusts. Lemon Filling for Tarts One grated lemon, one cup sugar, one small piece butter, one egg, one small teaspoon flour. Pies 151 Lemon Pie One lemon, juice and rind, three-quarters cup granulated sugar, one cup cold water, yolks of two eggs, one heaping table- spoon cornstarch, a little piece of butter, pinch of salt; boil till thick enough ; when cold fill shell which has been previously baked; put whites on top. Lemon Filling for Pies One cup white sugar, two eggs, juice and grated rind of one lemon, one and a half tablespoons cornstarch; one and a half cups boiling water; beat yolks of eggs and sugar together. Cream Pie (Pearcey's) Two eggs (whites kept out for icing), half a cup sugar, one tablespoon cornstarch, two cups milk; boil together and flavor to 'taste; line pie plate with crust and bake; then put in cream when cold. Beat whites of eggs with little sugar and put on top. Cream Pie Two eggs, half cup white sugar, piece butter size of an egg, two tablespoons flour mixed smooth with a little water, one large cup sweet milk. Boil to consistency of custard and flavor with vanilla. Cocoanut Pie The yolks of three eggs, three tablespoons sugar, one of rolled soda biscuits, one cup sweet milk, three heaping table- spoons of cocoanut, pinch of salt. Cook all together until thick, pour into shell. Spread on the icing and sprinkle with cocoanut. Put in oven and brown. Cream Pie Three eggs, reserving whites of two for top, one cup of sugar, two cups of milk, small piece of butter and half a tablespoon of flour. After it is cooked, add vanilla and beat till cold. Pour into pie crust and put over it the beaten whites. Put in oven and brown. French Cranberry Pie One cup of cranberries

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