Cranberry Pie – 1896

Seeing as fall is coming up quicker than we’d like to acknowledge, I will be searching through for some great recipes for the upcoming Holiday season and colder weather.  Cranberries seem to be an essentially fall weather flavor.  While everyone has heard of the standard cranberry jelly, I was thrilled and intrigued by this recipe for cranberry pie.  This is another recipe from the handwritten 1896 cookbook I purchased from a yard sale.  These kind of cookbooks make my day.

Cranberry Pie

1 cup cranberries

1/2 cup raisins

1 cup sugar

1 heaping tablespoon flour

1 cup of water

Pie shell

There are no directions with this recipe.  Therefore, I would combine the water, berries, raisins, and sugar in a saucepan and bring to a boil.  Continue to boil until the berries begin to pop open and release their juice and color.  Dissolve the tablespoon of flour into 2 tablespoons of water and add to the boiling mixture, stirring constantly to avoid lumps.  Continue to simmer until it begins to thicken.  Pour into pie shell and bake at 375F for 35-45 minutes or until set.  You could also combine some oatmeal, flour, brown sugar and butter and make a crumb topping for this pie, which would be very good.


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