Cranberry pie
Instructions:
-
Early Colonial cooks used molasses for sweetening this pie.
- Pastry for 1 double-crust 9-incb pie;
- 4 cups fresh cranberries, washed and halved;
- 13⁄4 cups tightly packed light brown sugar;
- 3 tablespoons all-purpose flour;
- 1⁄2 teaspoon cinnamon;
- 2 tablespoons butter;
- Whipped cream or ice cream.
- Preheat oven to 375 F.
- Roll out half the crust to line a 9-inch pie pan. In a bowl, gently combine the cranberries, brown sugar, flour, and cinnamon. Turn mixture into the pastry-lined pan. Dot with butter. Roll out top crust and cut into 1⁄2-inch strips. Arrange in a lattice pattern on top of the cranberry filling. Moisten edges with water, trim off strips, and crimp edges to seal. Bake 45 to 55 minutes, until filling is bubbly and crust is golden. Cool before serving. Serve with whipped cream or ice cream.