Royal Cranberry Pie recipe (1948)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

If you’ve never thought of putting luscious, ruby-red cranberries into a pie, hurry and find out how royally delicious this Ann Pillsbury creation really is!

To make the crust tender and tasty, you’ll naturally use Pillsbury’s best — the great all-purpose flour that imparts delicate texture and enticing ripe-wheat flavor to everything you bake. Better start this pie right away quick!

Ann Pillsbury’s Royal Cranberry Pie recipe

Brimming with a piquant flavor that’s different… delightful

Sift together 1-1/2 cups sifted flour and 3/4 teaspoon salt

Cut in 1/2 cup shortening and 1 tablespoon grated orange rind with a pasty blender or two knives until particles are the size of small peas.

Add 5 tablespoons orange juice gradually until dough is moist enough to hold together.

Roll out two-thirds of dough on lightly-floured board. Fit loosely in pan. Trim edges, seal and flute. Fill with cranberry-raisin filling.

Roll out remaining dough. Cut designs from pasty with fancy cookie cutter. Arrange on top of filling.

Bake in hot oven (425 F) for 20 minutes.

Cranberry-raisin filling

Blend together

2 tablespoons flour
2 cups sugar
1/4 teaspoon salt
2/3 cup water

Heat to boiling, then add

3 cups cranberries
1 cup raisins
1 tablespoons grated lemon rind

Cook until cranberries start to pop — about 10 minutes. Add 2 tablespoons butter and cool before turning into pastry-lined pan.

Makes one 9-inch pie

If you enjoyed this post, please share it! And be sure to subscribe to our weekly newsletter, follow us on Facebook or Pinterest, or check out the cool stuff in our shop. Thanks for visiting!

More stories you might like

Check out our books!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.