Cranberry Pie (Four portions)
This classic Cranberry Pie recipe from 1900 offers a delightful combination of tart cranberries and sweet filling, encased in a flaky, homemade crust. The recipe features a simple cranberry mixture with sugar, egg yolk, and almond extract, creating a comforting and satisfying dessert. The pie is baked to golden perfection, offering a delightful balance of textures and flavors.
Ingredients
- 2 cups Cranberries
- 1 cup Boiling water
- 1 1/2 cups Granulated sugar
- 1 Egg yolk
- 1 tablespoon Water
- 1 tablespoon All-purpose flour
- 1/2 teaspoon Butter
- 1/2 teaspoon Almond extract
- 1 cup All-purpose flour
- 1/3 cup Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/8 teaspoon Salt
- 2 tablespoons Cold water
Instructions
- 1In a bowl, combine the flour and salt. Cut in the butter (or shortening) until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 15 minutes.
- 2In a saucepan, combine the cranberries and boiling water. Cook over medium heat until the cranberries soften, about 5-7 minutes. Add the sugar and cook for another 5 minutes, stirring occasionally.
- 3In a small bowl, mix the flour and water. Add the egg yolk, butter, and almond extract. Mix thoroughly.
- 4Add the flour mixture to the cranberry mixture. Pour the cranberry filling into the uncooked pie crust. Place pastry bars lattice fashion across the top. Bake in a preheated oven at 350°F (175°C) for 35 minutes, or until the crust is golden brown and the filling is bubbly.