# Puzzlegal's apple cranberry pie -- and volume vs. weight measurements
**URL:** https://boards.straightdope.com/t/puzzlegals-apple-cranberry-pie-and-volume-vs-weight-measurements/824933
**Category:** Cafe Society
**Created:** [November 22, 2018, 5:16am UTC](https://boards.straightdope.com/t/puzzlegals-apple-cranberry-pie-and-volume-vs-weight-measurements/824933 "2018-11-22T05:16:58Z")
**Posts on this page:** 2
**Page:** 1
### Author:  [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)
#### Post date: [November 22, 2018, 5:16am UTC](https://boards.straightdope.com/t/puzzlegals-apple-cranberry-pie-and-volume-vs-weight-measurements/824933/1 "2018-11-22T05:16:58Z")
I was thinking about the discussion a while back about recipes that use volume vs. weight as I made one of the pies this evening:
Cubed apples: fill second largest nesting glass bowl (from set of 7) filled level
Cranberries: 12 oz bag
(sidenote: next time, use about 1 cup less fruit)
White Sugar: 3/4 cup
Cornstarch: 2 Tbsp
Allspice: 3/4 tsp
Mace: 1/2 tsp
Nutmeg: 1/2 tsp
Cardamum: 1/4 tsp
Clove: 1/8 tsp
Mix everything together in a large bowl, stiff well, let it sit a few minutes for the sugar to pull out some of the apple juice, and mix again.
Fill a 9: (24cm) pie plate, lined with a pie crust. Dot the filling with 1.5 Tbsp butter
Cover with a lattice crust
Brush crust with milk
Sprinkle with colored sugar or cinnanon
Bake in a pre-heated oven @450F for 15 minute. Reduce heat to 350F and bake until the juice just comes to a boil, about another hour.
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I am just amused by the precision and ease of “fill this bowl, but actually, use about a cup less than that.” I do it by eye, and this year probably used 2 cups less than the bowl in question.
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### Author:  [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)
#### Post date: [November 22, 2018, 5:41am UTC](https://boards.straightdope.com/t/puzzlegals-apple-cranberry-pie-and-volume-vs-weight-measurements/824933/2 "2018-11-22T05:41:31Z")
My husband, Puzzleguy, makes the crust. He uses the recipe in The Joy of Cooking, except he makes one and a half recipes, because the pie is larger than than that recipe contemplates. Some pie crusts are too soft to make a good lattice, but this one works really well. I usually do the stripes in 3 directions, at 60 degrees, rather than the usual 90 degrees, so the top is covered with an interleaved lattice of 6-pointed stars. With the pink juice of the cranberries, it comes out very pretty.