Cranberry, Raisin and Orange Zest Pie
8 servings
120 minutes
This cranberry, raisin, and orange zest pie is a true gift of Russian cuisine, combining a sweet-and-sour taste with a rich aroma. Historically, Russian pies have always symbolized home warmth and comfort, and the use of cranberry—a traditional northern berry—adds a characteristic tart note. The sweetness of raisins and the citrus freshness of orange create a rich and harmonious flavor ensemble. This pie is perfect with tea or coffee, delighting not only with its taste but also its appetizing appearance: a golden crust and soft filling with berries that fill the home with a festive aroma. It can be served at family celebrations, cozy gatherings, or simply to treat yourself any day while enjoying its extraordinary flavor.
1
Prepare all the ingredients. If the cranberries are frozen, thaw them in a colander in advance.
- Cranberry: 440 g
2
Wash the raisins with warm water and soak them in the juice of one orange for 1 hour.
- Raisins: 270 g
- Oranges: 2 pieces
3
In a food processor bowl, add 350 grams of flour, 1 tablespoon of sugar, and salt. Add chopped cold butter and ice water.
- Wheat flour: 370 g
- Sugar: 220 g
- Salt: 0.5 teaspoon
- Butter: 230 g
- Water: 7 tablespoons
4
Knead the dough until it starts to form a ball, take it out and divide it into two parts — one slightly larger than the other.
5
Wrap the dough in plastic wrap, shape it flat, and refrigerate for at least 2 hours. This dough can be stored in the refrigerator for up to 2 days.
6
Prepare the filling. Mix cranberries with raisins, orange zest and juice, remaining sugar, and flour.
- Cranberry: 440 g
- Raisins: 270 g
- Oranges: 2 pieces
- Sugar: 220 g
- Wheat flour: 370 g
7
15 minutes before starting to bake the pie, take the dough out of the fridge. Roll out most of it between two layers of baking paper.
8
Place the rolled dough in a low-edged mold. Add the filling.
9
Roll out the second part of the dough and cover the pie. Trim the edges and press tightly.
10
Mix the yolk with milk and brush the surface of the pie.
- Egg yolk: 1 piece
- Milk: 2 teaspoons
11
Make 6–8 cuts or poke the dough with a fork for steam to escape.
12
Bake in a preheated oven at 220 degrees for 50-60 minutes. Allow to cool before serving.
