Chestnut pie with almonds, cranberries and pistachios
6 servings
60 minutes
Chestnut pie with almonds, cranberries, and pistachios is a harmony of rich, warm flavors and delicate texture. It has a deep nutty aroma of chestnuts complemented by the sweetness of almonds and a slight tartness from cranberries. Orange zest adds freshness while dark chocolate provides noble richness. Historically, chestnuts were used in European cuisine as an accessible source of nutrients, especially in mountainous regions. This pie is a cozy dessert perfect for cool evenings, warming and delighting the palate. It is served with cranberry sauce creating an amazing balance of flavors. Pistachios add a pleasant crunch and complete the dish's composition. Such a pie would be a wonderful addition to family dinners or festive tables, surprising guests with its unusual combination of ingredients.
1
Preheat the oven to 170 degrees.
2
Thaw the cranberries beforehand.
3
Melt chocolate and 100 g of butter in a water bath (do not stir with a spoon, just gently shake the pot!).
- 70% dark chocolate: 100 g
- Butter: 120 g
4
Beat the eggs and 100 g of sugar in a mixer until fluffy.
- Chicken egg: 4 pieces
- Sugar: 220 g
5
Grind the almonds in a blender into fine crumbs.
- Almond: 80 g
6
Chop 500 g of chestnuts in a blender, leaving some pieces.
- Chestnuts: 540 g
7
Place the chopped chestnuts in a small pot, pour in milk, bring to a boil, and simmer for 10-15 minutes, then blend everything into a smooth puree.
- Chestnuts: 540 g
- Milk: 600 ml
8
Combine chestnut puree with chocolate mass.
9
Grate the orange zest on a fine grater and squeeze out the juice.
- Oranges: 1 g
10
Add grated lemon zest, starch, and ground almonds to the dough and mix everything.
- Oranges: 1 g
- Cornstarch: 2 teaspoons
- Almond: 80 g
11
Add whipped eggs with sugar and mix well.
- Chicken egg: 4 pieces
- Sugar: 220 g
12
Grease the removable baking mold with the remaining butter, pour in the batter, and place it in the preheated oven for 40 minutes.
- Butter: 120 g
13
Prepare cranberry sauce: place thawed cranberries, remaining sugar, and chestnuts in a small pot, add orange juice and 1 cup of water, put on the heat, and simmer for 10-15 minutes.
- Dried cranberries: 50 g
- Sugar: 220 g
- Chestnuts: 540 g
- Oranges: 1 g
14
Check the pie's readiness by poking it with a toothpick: it should come out dry. Let the pie cool in the pan.
15
Remove the cooled pie from the mold, drizzle with cranberry sauce, and garnish with pistachios.
- Pistachios: 60 g
