Title: Wampanoag Cape Cod Cranberry Pie
Categories: Amerind Fruit Pie
Yield: 1 9" pie

3	c	Fresh cranberries
2	tb	Flour or fine cornmeal
1	c	Sugar
1	c	Maple syrup
1/4	ts	Salt (optional)
1/2	c	Water; boiling
1	c	Dark currants or raisins
3	tb	Orange peel; freshly grated
2	tb	Butter
		Pastry for two-crust pie

Combine the first 8 ingredicnts in a medium saucepan and cook over medium heat, stirring thoroughly while you hring the mixture to a boil. Lower the heat to simmer. cover, and cook until the cranberries start to pop, about 5 minutes. Remove from the heat. and stir in the butter. Set mixture aside to cool slightly.

Preheat oven to 425øF. Use your favorite pastry recipe to make pie crust. Place hottom crust into 9-inch pie plate. Pour cranberry filling into the pie plate. Slice remaining dough into long, thin strips, and arrange a latticework of pastry strips on top of filling in a basket- weave manner. Crimp and flute the pastry edges.

Bake pie for 40 to 55 minutes until crust is just golden and juice is bubbling. Cool slightly on a wire rack. Serve hot or chilled, with your favorite topping.

Makes one 9-inch pie "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

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