Fresh Cranberry Pie
Fresh Cranberry Pie
3 cups fresh cranberries
1 1/2 cups sugar
3/4 cup water
1/4 teaspoon salt
1/4 cup flour
1/4 cup water
2 tablespoons butter or margarine
1 tablespoon grated oragne peel
Pastry for 2-crust 9-inch pie
Wash cranberries. Place in a saucepan with sugar, water and salt. Cover and cook 8 to 10 minutes, or until skins pop. Mix flour with the 1/4 cup water to form a smooth paste. Gradually stir into the mixture. Stir in butter and orange peel. Cool. Turn into a pastry-lined 9-inch pie plate. Top with 1/2-inch strips of pastry rolled 1/8-inch thick, placed in lattice-crust fashion. Bake in a preheated hot oven 425 degrees, for 40 minutes or until crust has browned. Cool before serving.
Yield: 1 9-inch pie
3 cups fresh cranberries
1 1/2 cups sugar
3/4 cup water
1/4 teaspoon salt
1/4 cup flour
1/4 cup water
2 tablespoons butter or margarine
1 tablespoon grated oragne peel
Pastry for 2-crust 9-inch pie
Wash cranberries. Place in a saucepan with sugar, water and salt. Cover and cook 8 to 10 minutes, or until skins pop. Mix flour with the 1/4 cup water to form a smooth paste. Gradually stir into the mixture. Stir in butter and orange peel. Cool. Turn into a pastry-lined 9-inch pie plate. Top with 1/2-inch strips of pastry rolled 1/8-inch thick, placed in lattice-crust fashion. Bake in a preheated hot oven 425 degrees, for 40 minutes or until crust has browned. Cool before serving.
Yield: 1 9-inch pie
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