CAPE COD  PIE                                          


If we are thinking “cranberries,” can those red coats be far behind?  Perhaps better red than white!

Pastry for a two-crust pie

1 1/2 cups cranberries, coarsely chopped

1 cup peeled, cored and diced apples

1/2 cup raisins

1/2 cup chopped walnuts

1 1/2 cups sugar

2 tablespoons flour

1 teaspoon cinnamon

1/2 cup cranberry juice

1 teaspoon vanilla extract

4 tablespoons butter


Line a 9-inch pie plate with pastry rolled to 1/8-inch thickness. 

Preheat oven to 425° F.

Toss together the cranberries, apples, raisins and walnuts with the sugar, flour, cinnamon, cranberry juice and vanilla. 

Spoon lightly into unbaked pie shell and dot with butter.

Cut strips from remaining pie crust and make a lattice over the top of the pie. 

Bake in a preheated 425° F.  oven for about 40 minutes, until fruits are tender and pastry is brown.

Yield:  One pie.  Serves 8.

(Recipe adapted from a similar concoction which appeared in “The Washington Post,” October 23, 1991)


To try–



(adapted  from a decades-old daily Hartford Courant)


1 9-inch unbaked pie shell                    3 eggs, separated

1/4 cup butter or margarine, softened    1/2 cup lemon juice

1 cup sugar                                         1 tablespoon lemon rind

3 tablespoons flour                               1 1/2 cups milk


            Preheat oven to 425° F.

            Cream butter; add sugar, flour and egg yolks, and beat well.  Stir in lemon juice and rind.  Slowly add milk.  Beat egg whites until stiff, and fold into lemon mixture.  Pour filling into pie shell.  Bake at 425° F. for 10 minutes, then reduce heat to 325 degrees F. and bake 30 to 40 minutes or until bottom crust is done.  Filling will be similar to a custard on bottom and cake-like on the top.


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