Tuesday, November 11, 2008

Fig-and-Cranberry Pie

Chop one-half a pound of figs and cook until tender in a pint of water. Add a pint of cranberries, and cook until they pop. Mix one cup of sugar with four tablespoonfuls of flour and stir into the fig-and-cranberry mixture; let boil, remove from fire, and stir in two tablespoonfuls of butter and the juice of one-half a lemon. Put into a pastry shell, arrange strips of paste in a basket pattern over the top, and bake until these are browned.

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