I got this recipe from my mother-in-law (sometime after 1962) and it was usually served at Thanksgiving time or Christmas at our house. It's made the way I love it, a little tangy but sweet, and the color is gorgeous for the holidays, with a top and bottom crust, using my homemade pie crust recipe. I love rolling the dough, it's so rewarding. My mother-in-law was a busy third grade teacher for years,born on Nantucket, and this recipe is from an old cookbook she had called "From The Galleys Of Nantucket".
1Cook over boiling water,stirring often, the cranberries will pop and the mixture will thicken. For some reason it takes longer sometimes, and today it did, so I added 1 Tbs. cornstarch in a little cold water, stirred it and added it to the cranberry mixture, and continued cooking it another ten minutes.
2Some people like to add a little Vanilla extract to this. I don't always, but it does change it slightly, today I did add the vanilla.
3Cool the filling, and prepare the pie crust, using a bottom crust, standard pie pan, and a top crust. *Note: Although this time I made one very large crust,bottom crust only and folded it inwards, giving it a "rustic look". I adjusted the time and baked it about 50 minutes.
4For a two-crust pie I would Bake at 425 degrees for about 45 minutes.