Cranberry Pie
4 servings
30 minutes
Cranberry pie is a refined delicacy of Russian cuisine that combines airy dough with the bright taste of cranberries. Cranberries, known for their sweet and sour notes, give the pie a rich and refreshing flavor that harmoniously complements the cane sugar and delicate hint of orange zest. The history of such pies goes back centuries when housewives sought to combine simplicity in preparation with the rich taste of seasonal berries. This pie is perfect for cozy tea gatherings — it turns out soft, caramelized, and infused with the aroma of black tea, making it especially appetizing. The detachable structure allows you to enjoy each piece separately, revealing the layered texture of the dough and the juiciness of the fruit filling.
1
In a heated pan, add half of the sugar and zest, cook for 1 minute. Add cranberries and cook for 3 minutes. Remove from heat and let cool.
- Cane sugar: 1 glass
- Orange zest: to taste
- Fresh cranberries: 200 g
2
Roll the dough into a thin rectangular sheet. Evenly sprinkle with the remaining sugar, leaving about 0.5 cm from the edges. Place the cranberries in syrup on top, leaving 1 cm from the edges. Carefully roll the sheet with the cranberries into a long roll.
- Cane sugar: 1 glass
- Fresh cranberries: 200 g
- Yeast puff pastry: 500 g
3
Preheat the oven to 180 degrees. Cut the roll into equal circles 3-4 cm wide and tightly arrange them in a greased pan. Brush the pie with strong black tea on top, place it in the oven, and bake for 25 minutes until golden brown.