Cranberry Pie
8 servings
60 minutes
Cranberry pie is a true gem of European cuisine, combining the tenderness of shortcrust pastry with the tangy acidity of berries. Historically, cranberries were used in baking due to their brightness and ability to last a long time. In this pie, the crunchy base contrasts with the airy meringue, and the added almonds not only provide a nutty aroma but also absorb excess juice, creating a perfect balance of textures. Baked to a golden color, it offers a delightful taste – sweetness with a refreshing fruity note. This pie will be a decoration for any feast, whether it's a family dinner or a festive tea party. It is best served slightly cooled to reveal all the nuances of its aroma.
1
Make a crumbly dough from flour, butter, and salt, wrap it in plastic wrap, and refrigerate for at least half an hour, preferably an hour.
- Wheat flour: 200 g
- Butter: 100 g
- Salt: pinch
2
Roll out the dough to a thickness of 2-3 mm. Place the dough in the mold, prick the bottom in several places with a fork, line with baking paper, and fill with baking beans. Place in a preheated oven at 200 degrees for ten minutes.
3
Whip three egg whites and 200 grams of sugar into a thick white foam that holds its shape. Set aside a couple of spoonfuls of the whites, and mix the rest with cranberries, placing it on the pre-baked dough, previously sprinkled with a couple of tablespoons of ground almonds. The almonds are needed not so much for flavor, but to absorb excess berry juice. If the berries are not very juicy, they can be omitted altogether. Top with the reserved whipped egg whites. No need to smooth it out: the unevenness and egg white waves will bake beautifully — like meringue.
- Egg white: 3 pieces
- Sugar: 200 g
- Cranberry: 300 g
- Ground almonds: 2 tablespoons
4
Bake the pie in a preheated oven at 200 degrees for twenty minutes. Let it cool slightly before serving.
