• Boston Brown Bread •

"This is a classic in Maud's collection. Mock Cherry Pie was made frequently because it was Stuart's all-time favourite. While there isn't a cherry to be found, that is definitely the flavour you'll taste"

- 1 cup chopped raisins - 1 cup yellow cornmeal - 1 cup cold water - 2/3 cup sugar - 2 tbsp flour - 1 tsp vanilla

*Note* Results may vary

1) Raisins and cranberries can be chopped together in a wooden bowl, but not too fine. (We suggest pulsing cranberries in a food processor, and leaving raisins whole).

2) In a saucepan, stir raisins, cranberries, water, sugar and flour well together and boil 15 minutes. Let it cool slightly, then flavour with vanilla.

3) Turn filling to a 8-ince pastry-lined pie plate. Moisten edge with water and cover with a top layer of pastry.

4) Trim pastry and crimp edges together around rim. With a sharp knife, make a few attractive cuts in top pastry to allow steam to escape.

5) Bake at 425 Fahrenheit for 15 minutes. Reduce heat to 375 Fahrenheit for another 15 to 20 minutes or until crust is golden and filling bubbly. Serve with a dollop of whipped cream.

"At Crawford's, we use this rich filling in tarts, and we have reduced Maud's original one cup of sugar to 2/3 of a cup."

Reference: Crawford, Elaine and Kelly Crawford. Aunt Maud's Recipe Book. 1996.
McCabe, Kevin and Alexandra Heilbron. The Lucy Maud Montgomery Album. Markham, ON: Fitzhenry and Whiteside Limited, 1999.

Last updated: December 25, 2005
Back