Featured Historic Recipes
Dried Apple and Cranberry Pie
| Original Recipe: Take two quarts dried apples, put them into an earthern pot that contains one gallon, fill it with water and set it in a hot oven, adding one handful of cranberries; after baking one hour fill the pot again with water; when done and the apple cold, strain it and add thereto the juice of three or four limes, raisins, sugar, orange peel and cinnamon to your taste. | |
| Modern Adaptation: | |
| 2 cups dried apples Water to cover apples 2 cups cranberries 3/4 cup brown sugar (packed) 1/2 cup raisins 1 teaspoon cinnamon 1 tablespoon orange peel 2 limes Pie Crust | |
| 1. Cover dried apples with water. Soak 2-3 hours. Drain water, reserving 1 cup. 2. In saucepan, simmer soaked apples, 1 cup water, and cranberries until cranberries start to burst. 3. Remove from heat, add sugar, raisins, cinnamon, orange peel, and the juice of two limes. 4. Prepare Pie Crust. Pour mixture into pie plate lined with lower crust. Cover with upper crust. 5. Bake in preheated 400° oven 1 hour. Yield: one 9-inch pie | |
| Reprinted from Old Sturbridge Village Cookbook (Globe Pequot Press, 1995), with permission. |
More Featured Recipes
 Cranberry Sauce Gourd Soup Lemon Pudding Marlborough Pudding Mince Pies Potted Cheese Pounded Cheese Raspberry Charlotte Roasted Cheese |
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