Apple pie with cranberries and cinnamon sugar
6 servings
70 minutes
Apple pie with cranberry and cinnamon sugar is a delightful blend of sweet and sour, a classic of home baking with hints of spice. This recipe is inspired by the Italian tradition of using seasonal fruits and aromatic spices in desserts. The tender dough, soaked in butter and yogurt, gains an airy structure, while juicy apples paired with tart cranberries create a vibrant flavor palette. The cinnamon sugar that completes the composition fills the pastry with warmth and coziness. This pie is perfect with a cup of fragrant tea or coffee, and its versatility makes it a wonderful addition to breakfast, afternoon tea, or family celebrations.
1
Beat the butter with white sugar. Add the egg, sour cream, and yogurt, and mix thoroughly at maximum speed.
- Butter: 85 g
- Sugar: 100 g
- Chicken egg: 1 piece
- Sour cream 20% fat: 50 g
- Plain (natural) yoghurt: 100 g
2
Add flour, baking powder, cardamom, and 0.5 teaspoon of cinnamon, and mix until smooth.
- Wheat flour: 200 g
- Baking powder (raising agent): 2 g
- Cardamom: 0.5 teaspoon
- Ground cinnamon: 1.5 teaspoon
3
Wash the cranberries, slightly dry them, and add to the dough. Mix gently.
- Fresh cranberries: 1.5 glass
4
Peel the apples, remove the core with a special knife. Cut into thin rings.
5
Grease the baking pan with butter, fill it with dough. Place apple rings on top.
- Butter: 85 g
- Apple: 3 pieces
6
Mix vanilla sugar with the remaining cinnamon and sprinkle the mixture over the pie.
- Vanilla sugar: 2 tablespoons
- Ground cinnamon: 1.5 teaspoon
7
Bake for 45 minutes in a preheated oven at 180 degrees.
