2 c. cranberries
3/4 c. sultana raisins
3/4 c. water
1 c. sugar
2 Tb. flour
1 Tb. butter
Wash the cranberries and cut them in half. Wash the raisins and mix them
with the cranberries. Add the water and cook until the fruit is soft.
Mix the sugar, flour, and butter and add to the mixture. Cook until the
flour thickens, place the mixture in the lower crust, cover with a top
crust, and bake in a hot oven until nicely browned.
48. DRIED-FRUIT PIES.--Dried fruits may be used very successfully for
pies if they are properly prepared. At any time that it is impossible to
obtain fresh fruits and no fruits have been canned for pie making, dried
fruits will prove to be very satisfactory. Dried apples, apricots,
peaches, prunes, and raisins make delicious pies. With the exception of
raisins, for which a special recipe is given, the same directions may be
used for any of the pies made with dried fruits.
Look the fruit over carefully, wash, and put in sufficient warm water to
cover. Soak overnight. Put to cook in the water in which the fruit has
been soaked and simmer slowly until tender. Sweeten to taste. The
filling is then ready for a pie. Fill the lower crust with the stewed
fruit, add about 2 tablespoonfuls of flour, unless a large quantity of
juice is used, when more flour will be necessary, cover with a top
crust, and bake in a hot oven.
49. RAISIN PIE.--Pie in which raisins are used for the filling is one
that may be made at any season of the year and that finds favor with
most persons. In pie of this kind, spices are used to add flavor.