Recipes > Desserts > Pies > Cranberry Pies > Cranberry Pie

Cranberry Pie


  • 2 cups cranberries
  • 1 1/4 cups sugar
  • 2 tablespoons sifted crumbs
  • 1/2 cup hot water


Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll paste one-quarter inch thick, cover a perforated tin plate, trim the edge evenly, and moisten edge with water; fill with cranberries, cover with half-inch strips of paste placed half an inch apart to form a lattice top; trim the edges neatly, moisten, and finish with a half-inch strip of paste around the edge. Bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.


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Better Meals for Less Money (1917).

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