1 qt. cranberries
1-1/2 c. water
2 c. sugar
Cook the cranberries and water in a closed vessel until the skins have
cracked and then add the sugar. Cook for a few minutes longer to allow
the sugar to dissolve. Pour into an unbaked pie crust and cover with
half-inch strips of paste placed over the top to form a lattice effect.
Place in a moderate oven and bake until the crust is nicely browned.
58. CREAM PIE.--The plain corn-starch custard mixture used for cream pie
may be flavored as desired. The combination of lemon and vanilla is
suggested here to give something a little unusual. If the pie is to be
eaten at once upon being made, a layer of sliced bananas or other fresh
fruit may be placed on the crust and the custard poured over it after
being cooked sufficiently not to affect the fruit. In such an event,
the meringue must be baked very quickly, or whipped cream may be used in
place of it. This pie may be made with one egg if desired.