Cranberry Pie (New Brunswick)

2 cups cranberries (500 mL)
¼ cup water (50 mL)
¾ cup + 2 Tbsp. sugar (175 ml + 30 mL)
1 egg, beaten
1 Tbsp. butter (15 mL)
1 cup cream, whipped if desired (250 mL)

1 recipe Double Crust Pastry Dough

Preheat oven to 400°F (200°C).

Put the cranberries in a large pot with the water and sugar. Bring the water to a boil and simmer for about 15 minutes. Allow the mixture to cool, and add the beaten egg and butter.

Bake the bottom layer of the pie shell for 10 minutes. Remove the crust from the oven and allow it to cool. Once it has cooled, fill the pie crust with the cranberry mixture and top with pie crust or lattice, if desired.

Reduce temperature to 350°F (180°C) and return the pie to the oven and bake for another 35-40 minutes.

Serve with fresh or whipped cream.

Variation: This pie may be covered with woven strips of pastry dough, according to an old Acadian tradition. To vary the taste, 1 tsp. (5 mL) of pure vanilla extract may also be added to the cranberries.