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