1/2 cup seedless raisins
3/4 cup water
4 cup (1lb)cranberries
1 1/2 cup sugar
1 pastry for 2-crust
1 8 or 9 inch pie
1 sugar cubes
1 lemon extract
Directions
Several hours ahead: In saucepan, place raisins and cranberries and
water; soak for 20 minutes. Meanwhile wash and pick over cranberries.
Add cranberries and sugar to the raisins and cook, covered, until
skins burst (about 10 minutes). Cool. Start heating oven to 425
Degrees F. Roll out bottom crust of pie; fit into pieplate, set
aside. Roll out top crust, cut into 1/2 inch strips for lattice top.
Fill lined pie plate with cooked cranberry filling; on top arrange
strips to make lattice top. Flute edges. Bake 30 minutes, or until
crust is well brown. Serve slightly warm. To Flame: Dot several open
spaces with sugar cubes dipped in lemon extract; light with match.
Serve at once as is or with vanilla icecream . Out of Good House
Keeping Cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120
Servings: 6 servings
Blazing Cranberry Pie Recipe brought to you by Recipe Ideas
Categories: Cranberry; Dessert; Fruit; Pie
The History of Recipes
Food historians have traced the existance of recipes back into antiquity, in truth as far back into history as the Egyptians, and possibly even further. Interesting though that is, sadly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe found, according to experts are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals were separated into starters, main course and afters, a very modern way of dining. Aspicius recounts how the Roman chefs were skilled in the use of many different spices, including a few you will know like bay, rue and dill. As our culinary historical trip moves on a few more years there are a couple of interesting cookery books from the 1300s - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that we all know today, but rather descriptions of the types of food prepared by the chefs of the upper classes of that period. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the East, such as coriander, parsley, and basil. These new foods and tastes led to a torrent in cookery books, most of which are now in academic collections. By the arrival of the 1900s, recipe publications were increasing in popularity due to increased literacy, more free time and disposable income. Like it or not, the introduction of television brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Blazing Cranberry Pie recipe.
