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.

 

Breakfast / Brunch Popovers

Here’s a variation on a theme. Popovers, you know them, you love then. They are quick and easy… and now from basic roll to something a little different. I start with the basic batter and add a touch of cinnamon to it. So, let’s put on a pot of tea and get busy…

Here’s what you’ll need for the batter:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
  • 1 teaspoon cinnamon

Here’s what you’ll need for the coating:

  • 4 tablespoons melted butter to brush on the popovers
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Preheat oven to 400 degrees F.

Grease a 6-cup popover pan with the 1 teaspoon of butter.

Place all of the ingredients into a blender for 30 seconds. You want to get a good batter going  it hould be similar in consistency to crepe batter. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape.

Now, mix one teaspoon of cinnamon in a jar with a quarter cut of sugar and shack well to combine. pour this into a shallow bowl. Brush a popover with the melted butter and then dredge it through the cinnamon sugar mixture, coat well.

These are a nice addition to a big breakfast or brunch, and they also go perfectly with afternoon tea.

Cinnamon Sugar Popovers

Cinnamon Sugar Popovers