Mix, and bake in two crusts, the same as Apple Pie (see No. 629).
633.—CRANBERRY PIE
| 2 cups cranberries | 2 tablespoons sifted crumbs |
| 1¼ cups sugar | ½ cup hot water |
Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll paste one-quarter inch thick, cover a perforated tin plate, trim the edge evenly, and moisten edge with water; fill with cranberries, cover with half-inch strips of paste placed half an inch apart to form a lattice top; trim the edges neatly, moisten, and finish with a half-inch strip of paste around the edge. Bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.
634.—OPEN CRANBERRY PIE
| 1½ cups cranberries | 2/3 cup water |
| 1 cup sugar | 2 tablespoons sifted crumbs |
Mix berries, sugar, and water, and cook for ten minutes, stirring frequently to break the berries; add crumbs, and when nearly cool pour into a baked pie shell. Garnish with bits of baked pastry.
635.—CUSTARD PIE (Cake Crumbs)
| 2 cups hot milk | 1 egg slightly beaten |
| ½ cup dry cake crumbs | 1/8 teaspoon salt |
| 2 tablespoons sugar | Nutmeg |
Mix crumbs and milk, let stand for five minutes, and press through a sieve; add sugar, egg, and salt; line a deep plate with paste rolled thin; build up a firm edge of crust, fill with custard, and dust with nutmeg. Bake about forty minutes. The oven should be hot for the first ten minutes, and then the heat should be reduced.