Lydia Buckingham – Cranberry Apple Pie

Another pie adaptation from the Colonial Cookbook, comes from the recipe of Lydia Buckingham of Old Saybrook, Connecticut. This cranberry apple pie would have been cooked in a cast iron Dutch oven over a fire in a kitchen not unlike the colonial kitchen you can see at the William Floyd Estate in Mastic Beach. There is a good deal of wet ingredients in this pie, so break out the pie birds to vent the steam and lets make some dessert!

Here’s what you’ll need:

Filling:

  • ¾ cup cranberries
  • 1/3 cup brown sugar
  • ¼ cup raisins
  • ¼ cup brandy
  • 8 large Macintosh apples peeled, paired, cored, and sliced
  • 2/3 cup of sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • ½ tsp cinnamon

Pie:

  • 1 pie shell
  • 1 piece of piecrust dough for the cover
  • 1 medium egg, 1 tbsp milk, ¼ tsp cinnamon for the wash

Mix the cranberries and brown sugar and let them stand for about an hour. Plump the raisins in the brandy for about an hour. In a large bowl mix the remaining filler ingredients; then add in the cranberry and raisin mixtures. Stir to combine. Place the pie bird in the shell and pour the filling in. cover with an upper crust. In a small bowl whisk the egg, milk, and cinnamon wash. Brush the wash over the crust. Place the pie on a pre-heated 425 degree oven for about 20 minutes. Reduce the oven to 350 degrees and continue baking for about 40 minutes.

This pie is nice to serve warm with a small scoop of vanilla ice cream.

pie-bird

If you get a chance, visit the William Floyd Estate to see a colonial kitchen.

 

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