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:
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
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.
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.