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Wampanoag Cape Cod Cranberry Pie dried, fruits, groundmeat, native, pies vegetarian 3 cup fresh cranberries 2 tablespoon flour or fine cornmeal 1 cup sugar 1 cup maple syrup 1/4 teaspoon salt (optional) 1/2 cup water; boiling 1 cup dark currants or raisins 3 tablespoon orange peel; freshly grated 2 tablespoon butter 1 pastry for two-crust pie Combine the first 8 ingredicnts in a medium saucepan and cook over medium heat, stirring thoroughly while you hring the mixture to a boil. Lower the heat to simmer. cover, and cook until the cranberries start to pop, about 5 minutes. Remove from the heat. and stir in the butter. Set mixture aside to cool slightly. Preheat oven to 425øF. Use your favorite pastry recipe to make pie crust. Place hottom crust into 9-inch pie plate. Pour cranberry filling into the pie plate. Slice remaining dough into long, thin strips, and arrange a latticework of pastry strips on top of filling in a basket- weave manner. Crimp and flute the pastry edges. Bake pie for 40 to 55 minutes until crust is just golden and juice is bubbling. Cool slightly on a wire rack. Serve hot or chilled, with your favorite topping. Makes one 9-inch pie "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 1 9" pie Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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