Closed pie with cranberries and apples
4 servings
90 minutes
A closed cranberry and apple pie is a refined dessert inspired by Russian culinary traditions. The delicate dough, infused with the aroma of baked apples, hides a juicy filling of tart-sweet cranberries and soft fruit pieces inside. This pie embodies cozy family tea times where each slice is a harmony of sweetness and light acidity. Historically, such pies were baked in Russian homes in autumn when fresh apples and cranberries were abundant. The closed shape retains all the juiciness of the filling while the thin layer of dough turns into a crispy golden crust. It is best served slightly warm, complemented with a spoonful of thick sour cream or a scoop of vanilla ice cream. Perfect for leisurely evenings and warm gatherings.
1
Sift the flour with baking soda carefully, add sugar (3 tablespoons), salt, olive oil, and water. Knead an elastic dough, divide it into two parts: one larger and the other smaller. Set the smaller piece of dough aside and place the larger one in a mold to create edges.
- Wheat flour: 1.5 glass
- Sugar: 5 tablespoon
- Olive oil: 5 tablespoon
- Water: 6 tablespoons
- Salt: pinch
- Soda: pinch
2
Take 2 medium apples, peel and core them, and cut into small cubes. Add 1 tablespoon of sugar and mix. Thaw the berries, add 1 tablespoon of sugar and 1 tablespoon of flour.
- Apple: 2 pieces
- Sugar: 5 tablespoon
- Frozen Cranberries: 1 glass
- Sugar: 5 tablespoon
- Wheat flour: 1.5 glass
3
Spread the filling on the dough: first a layer of apples, then berries. Roll out the smaller part of the dough, cover the pie on top, carefully pinch the edges, and brush the pie with olive oil. Make a small hole in the middle for steam to escape.
- Olive oil: 5 tablespoon
4
Bake in the oven at 160–180 degrees for 35–40 minutes.