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.
I was going through a book of colonial recipes for the New York / New England region looking for something old / new for me to bring to the table. Well, I came across several dishes that look interesting to me. One of these, Abigail Adam’s pumpkin pie recipe, looks quite good to try. I’m sure its an adaptation, because it calls for a pre-made pie crust, but I think I’m going to like this one because of the quarter cup of dark rum, and I’ll use the Captain Morgans.
Here’s what you’ll need:
1 ½ cups of pumpkin
¼ cup of dark brown sugar firmly packed
½ tsp of fresh grated ginger
1 tsp fresh grated nutmeg
½ tsp salt
1 cup of heavy cream
¼ cup of whole milk
¼ cup of Captain Morgan dark rum
3 medium eggs lightly beaten
1 ten inch pie crust
Pecans and whipped cream for topping
Preheat the oven to 425 degrees. Mix the filling ingredients in a large bowl, and then pour it into the pie shell. Give this a minute or two to settle. Then, pop this in the oven and bake at 425 for ten minutes. Reduce the heat to 350 degrees and continue baking for about forty minutes. The pie is done when a knife inserted into the center comes out clean. When done, take it out of the oven, let cool for a moment, and serve it with some real eggnog.