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Cranberry-apple pie

A historical recipe from Apples in Appealing Ways [1969], by United States. Agricultural Research Service. Human Nutrition Research Division (1969).

A historical recipe

Apples in Appealing Ways [1969], by United States. Agricultural Research Service. Human Nutrition Research Division (1969). Project Gutenberg eBook #62284.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Apples in Appealing Ways [1969], by United States. Agricultural Research Service. Human Nutrition Research Division (1969). Digitised by Project Gutenberg, eBook #62284 (https://www.gutenberg.org/ebooks/62284). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Use 1 cup fresh cranberries in place of 1 cup of the apples.
  2. Increase sugar to 1¼ cups.
  3. Tapioca apples 6 servings, about ⅔ cup each ⅔ cup sugar 3 tablespoons quick-cooking tapioca ⅛ teaspoon salt 1½ cups water 5 cups tart, pared apple slices Mix sugar, tapioca, salt, and water in a large saucepan.
  4. Let stand while preparing apple slices.
  5. Then, bring tapioca mixture to a full boil, stirring to prevent sticking.
  6. Add apples.
  7. Boil gently, covered, until apples are tender, 10 to 15 minutes.
  8. Stir occasionally to prevent sticking.
  9. NOTE: Sprinkle with nutmeg and serve with plain or whipped cream, if desired.