Cranberry Bog Pie


Cranberry Bog Pie
  • 3 cups fresh cranberries
  • 2 tablespoons flour
  • 2 cups sugar
  • ¼ teaspoon salt
  • ²/³ cup boiling water
  • 1 cup seedless raisins
  • 2 teaspoons lemon zest, grated
  • 2 tablespoons butter
  • 2 pie crusts
  • 2 eggs
  • Dash of light cream

Preheat oven to 325° F.

1. Combine flour, sugar, and salt in 3 ½-quart saucepan. Stir in cranberries, water, and raisins. Cook covered over medium heat until cranberries start to pop, about 10 minutes. Remove from heat. Add butter and lemon zest and cool for about 5 minutes.

2. Line a 9-inch pie shell with bottom crust. Turn cranberry filling into pie shell. Cover with top crust. Make an egg wash of eggs beaten with a dash of light cream. Brush egg wash on top of crust and prick the top pie crust with a fork to vent. Bake 45–50 minutes or until crust is nicely browned. Cool on wire rack and serve slightly warm.

This recipe is from Pie a la Mode Café at 352 Main Street in Falmouth. 508-540-8777.

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