Plymouth cranberry pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cranberries |
| 1½ | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| 1 | Egg; lightly beaten | |
| ½ | teaspoon | Almond extract |
| Pastry for a 2-crust; 9-inch pie | ||
Directions
Have you ever tried a cranberry pie? I hadn't, and it's not likely that you have either. In Colonial times this was a populartreat, using the native American berries.
Preheat the oven to 400ø. Wash and pick over cranberries; drain thoroughly. Chop cranberries and mix with sugar and cornstarch. Mix egg and almond extract and combine with cranberries. Line a 9-inch pie plate with half the pastry. Add cranberry mixture. Cover with strips of pastry arranged in a lattice, and seal edges. Bake 10 minutes. Reduce heat to 350ø and continue baking about 35 minutes, or until cranberries are soft and pastry is browned.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .