Cranberry Pistachio Upside Down Pie
8 servings
45 minutes
Upside-down cranberry pie with pistachios is a refined dessert with a delicate balance of sweet and sour flavors and nutty texture. The cranberry caramel baked under airy dough transforms into a juicy, aromatic filling after flipping the pie. Pistachios add crunch and a light earthy note, while buckwheat flour gives the dough an unusual deep flavor. This pie is an ideal choice for cozy family tea times as well as festive gatherings. Russian cuisine is famous for its traditional pies, and this recipe is a modern take on the classic that combines tenderness and richness of flavors. It pairs wonderfully with a cup of tea or coffee, creating an atmosphere of warmth and comfort.
1
Take a skillet that can go straight from the stove to the oven. I use a skillet with a removable handle.
2
In a high-sided pan, melt about 70 grams of butter, add 50 grams of sugar, stirring slowly until bubbles appear. Once they do, add frozen cranberries and mix well.
- Butter: 200 g
- Brown sugar: 150 g
- Frozen Cranberries: 350 g
3
Once the cranberry heats up and releases juice, add 2 tablespoons of cornstarch and mix well.
- Cornstarch: 2 tablespoons
4
Crush the pistachios in a mortar or by another available method into a coarse crumb (not flour) so that they can be felt in the pie.
- Green pistachios: 50 g
5
Turn off the heat and let it sit for a while. Level it out and sprinkle with nutmeg on top (optionally, you can replace it with ground cinnamon).
- Nutmeg: 2 tablespoons
6
Preheat the oven to 180 degrees.
7
Soften 130 grams of butter to room temperature and beat it with 100 grams of sugar and vanilla sugar.
- Butter: 200 g
- Brown sugar: 150 g
- Vanilla sugar: 10 g
8
With the mixer running continuously, add 3 eggs and milk. Do not beat the dough too much, otherwise whey will separate.
- Chicken egg: 3 pieces
- Milk: 100 ml
9
Finally, while the mixer is running, add the sifted flour, buckwheat flour, ground pistachios, and baking powder, and mix well. The dough should have a thick sour cream consistency; if necessary, a little milk can be added.
- Wheat flour: 120 g
- Buckwheat flour: 50 g
- Green pistachios: 50 g
- Baking powder: 10 g
- Milk: 100 ml
10
Pour the batter over the skillet with cranberries.
11
ATTENTION — the dough should be poured or transferred in small portions, trying to distribute it evenly over the cranberries, otherwise it will start to push the cranberries to the edges of the mold with its weight. Therefore, it is recommended to use a sufficiently wide mold so that the layer of dough is not too thick. The dough should be spread so that it completely covers the cranberries. It is most convenient to do this with a silicone spatula with thin edges.
12
Bake for 25–30 minutes until done, checking with a toothpick.