Cranberry Pie
8 servings
180 minutes
Cranberry pie is an elegant combination of the bright tartness of fresh cranberries and the subtle sweetness of the dough. The European roots of this dessert are closely tied to seasonal baking when berries become the main decoration of the table. The rich flavor of the filling, enhanced by citrus notes of orange and warmth from cinnamon, makes this pie perfect for a cozy family tea time. The fluffy yeast dough infused with buttery aromas creates a soft base for the juicy filling that resembles fruit jam during baking. This pie is delightful on its own but also pairs well with vanilla ice cream or light cream, turning simple baking into an exquisite dessert. The finished pie exudes an appetizing aroma, and its golden lattice adds a festive look inviting you to enjoy every bite.
1
I make the dough in a bread maker. I add yeast, pour in water, crack an egg, add butter, sugar, salt, and flour. I set it to the 'dough' mode and forget about it for two and a half hours.
- Dry yeast: 1.5 teaspoon
- Water: 1 glass
- Chicken egg: 1 piece
- Butter: 30 g
- Sugar: 5 tablespoon
- Salt: 1.5 teaspoon
- Wheat flour: 500 g
2
For the filling, pour a glass of water into a pot, add 500 grams of sugar, and pour in the juice of an orange. Bring to a boil.
- Water: 1 glass
- Sugar: 5 tablespoon
- Orange juice: 1 l
3
We add cranberries, orange zest, and cinnamon. Cook over medium heat until the filling thickens. It takes me about 40 minutes.
- Fresh cranberries: 500 g
- Orange zest: 1 piece
- Cinnamon: pinch
4
We place the cranberries in the blender bowl. Blend slightly. Set aside to cool and thicken.
5
We divide the dough depending on the size of the mold. I use a 26 cm springform. The dough turns out to be more than needed for this mold and the amount of filling. But that's not a problem. From the leftovers, you can make excellent sweet rolls.
6
Roll out part of the prepared dough and place it in a floured mold.
7
Carefully holding the edges of the dough, we place the filling inside the circle. We get something resembling a volcano crater.
8
We make a lattice for the pie from the remaining dough.
9
If there is extra dough, we roll the buns.
10
Cover the pastries with a towel and place them in a warm place for 20-30 minutes. Watch how the dough rises. If it doesn't rise, don't worry. The oven will do its job.
11
Preheat the oven to 180 degrees.
12
Before sending to the oven, brush the product with egg yolk.
- Egg yolk: 1 piece
13
Bake for 20-25 minutes. Keep an eye on the top of the pie to prevent burning. If it starts to burn, cover with foil and continue baking until done.