Authentic A Thanksgiving Dessert: Cranberry Pie

donna

Brev. Brig. Gen'l
Forum Host
Joined
May 12, 2010
Location
Now Florida but always a Kentuckian
Thanksgiving is very close and time to think about what to serve. Always have Cranberry Sauce but this pie sounds like one to try. This could be one of the desserts for Thanksgiving dinner.

This recipe is from "The American Frugal Housewife" by Lydia Marie Child, published in 1832.

Cranberry Pie

"Cranberry pies need very little spice. A little nutmeg, or cinnamon, improves them. They need a great deal of sweetening. It is well to stew the sweetening with them; at least a part of it. It is easy to add, if you find them too sour for your taste. When cranberries are strained and added to about their own weight in sugar, they make very delicious tarts. No upper crust."

Modern adaption:

1 unbaked pie shell, bottom only
1 12 ounce package whole cranberries
1 cup water
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Line pie plate with crust. Wash cranberries. In saucepan add water and sugar. Boil until all of sugar dissolved in water. Add the cranberries and cook until soft, about 10 minutes. Add the spices.

Pour cranberry mixture into prepared pie crust. Bake 40 minutes at 350 degrees.

Cool before serving. Top with whipped cream.
 
Thanks for sharing, I'll have to try this recipe!!!!! Wonder if I should try some instant tapioca which I use in most of my fruit pies to thicken a bit??
 
Add enough water to just cover the cranberries so they thicken, with the sugar, as they burst......Add too much water, and it will take forever to boil out and get the proper thickness. Keep stirring as it boils in order to keep the cranberries from sticking and burning. In my opinion, this sounds like a Cranberry Sauce recipe that is used to make a pie filling, so one would be cautious to judiciously add the water.
I bet this smells good when baking and will turn out to be a great Christmas treat!
 

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