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wyntir_knightSo I've been finding myself kind of obsessed with Mid-Century cuisine lately. Mostly it's like watching a train wreck. It's so awful and you can't look away, and you just know that it can't possibly get any worse, and then you discover Baked Beans in Aspic, Peanut Butter Bread (it contains no flour), or Ham Banana Casserole (banana, ham, mustard, in a cheese sauce) and you realize that it can ALWAYS get worse. I am thoroughly convinced that they were drugging the water in the '50s. Either than or the conspiracy theory about Eisenhower preparing the public for nuclear war is true.
Anyway, regardless of all this horror, every once in a while something pops up and you find yourself thinking: "Hey, that might actually be good!" Now maybe the cold has frozen my brain, but I came across a recipe that actually looks good. ... Well, interesting. ... Well, not horrible and I just can't get the idea out of my head. So this weekend I am going to try my hand at Cranberry Pie and either delight or torture my family with it.
Ingredients
Pastry for two-crust pie
Sugar, 2 1/2 cups
Tapioca, quick-cooking, 2 tablespoons
Salt, 1/4 teaspoon
Water, 1/2 cup
Cranberries, fresh, 4 cups
Butter or margarine, 2 tablespoons
Lemon rind, grated, 1 tablespoon
Cinnamon, 1/2 teaspoon
Nutmeg, 1/4 teaspoon
Cloves, 1/4 teaspoon
Instructions
Combine sugar, tapioca and salt in saucepan; stir in water and heat until sugar dissolves. Add cranberries, bring to a boil; reduce heat, cover and simmer for 10 minutes, stirring occasionally. Remove from heat; stir in butter, lemon rind, cinnamon, nutmeg and cloves; cool to room temperature.
Roll out half the pastry and line 9-inch pie pan; pour in filling. Roll remaining half of dough for top, make gashes or cut out design. Moisten edge of under-crust with cold water; put on top crust, tuck edges under lower crust; make standing rim and flute. Bake in hot oven (425 degrees) for 30 minutes.
One way or another I will be posting pictures and a review of this pie this weekend and might possibly make this a monthly thing. A recipe post, I mean, not Cranberry Pie.
Oh, and if you're interested in Mid-Century cooking and life, check out Mid Century Menu.
Anyway, regardless of all this horror, every once in a while something pops up and you find yourself thinking: "Hey, that might actually be good!" Now maybe the cold has frozen my brain, but I came across a recipe that actually looks good. ... Well, interesting. ... Well, not horrible and I just can't get the idea out of my head. So this weekend I am going to try my hand at Cranberry Pie and either delight or torture my family with it.
Ingredients
Pastry for two-crust pie
Sugar, 2 1/2 cups
Tapioca, quick-cooking, 2 tablespoons
Salt, 1/4 teaspoon
Water, 1/2 cup
Cranberries, fresh, 4 cups
Butter or margarine, 2 tablespoons
Lemon rind, grated, 1 tablespoon
Cinnamon, 1/2 teaspoon
Nutmeg, 1/4 teaspoon
Cloves, 1/4 teaspoon
Instructions
Combine sugar, tapioca and salt in saucepan; stir in water and heat until sugar dissolves. Add cranberries, bring to a boil; reduce heat, cover and simmer for 10 minutes, stirring occasionally. Remove from heat; stir in butter, lemon rind, cinnamon, nutmeg and cloves; cool to room temperature.
Roll out half the pastry and line 9-inch pie pan; pour in filling. Roll remaining half of dough for top, make gashes or cut out design. Moisten edge of under-crust with cold water; put on top crust, tuck edges under lower crust; make standing rim and flute. Bake in hot oven (425 degrees) for 30 minutes.
One way or another I will be posting pictures and a review of this pie this weekend and might possibly make this a monthly thing. A recipe post, I mean, not Cranberry Pie.
Oh, and if you're interested in Mid-Century cooking and life, check out Mid Century Menu.
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Date: 24 Jan 2014 16:38 (UTC)no subject
Date: 24 Jan 2014 17:41 (UTC)