Recipe: Cranberry Pie

  • 2 cups cranberries 2 tablespoons sifted crumbs
  • 1¼ cups sugar ½ 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.

Better Meals for Less Money, by Mary Green (Year 1909)