ksul-uasc-mscc221_075

Companion - December 1939
Cranberry Pie.

Coarsely chop 4 cups cranberries
add 1 ½ cups sugar mixed with
2 tbsp. flour, 2 tbsp. melted butter
3 tbsp. orange juice, 1 tsp. rind. Line
9 inch pie pan with rich pastry
trim irregular edge ½ inch beyond
outer rim, add mixture. Roll out
more pastry, cut in 10 strips ¾ to 1
inch wide & weave rim - cross
over top of pie, trim ends, moisten
press firmly to lower pastry
then fold extra ½ inch of lower
pastry smoothly over trimmed
ends. Flute edge by pinching.
Bake in hot oven 425° F. about 40 mins
or until well browned.