Boston Cranberry Recipes, 1910s

Cranberry Meringue Pie Recipe

1 3/4 cup granulated sugar
3/4 cup cold water
4 cups cranberries
2 tablespoons flour
4 eggs
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
4 tablespoons powdered sugar
Pie crust

Cook granulated sugar and water to a syrup; add cranberries. Cook until they stop popping; cool a little. Mix the flour, salt and yolks of eggs until smooth; stir-in 3 tablespoons of the juice of cooked cranberries; then add to the berries and simmer for 3 minutes. Stir-in butter and vanilla, and set aside to cool. Turn filling into deep pie crust shell, previously baked; cover with meringue made from stiffly beaten whites of eggs and powdered sugar. Place in oven at 325 degrees Fahrenheit for about 15 minutes.

Related Recipe
Mock Cherry Pie

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