Cranberry and Apple Pie
10 servings
70 minutes
Cranberry is on par with apples here - 300 grams of berries versus two apples. Before adding the filling to the pie, the berries and apples should be mixed with one beaten egg and three spoons of sour cream.
1
Peel the apples, remove the core, and cut them into small cubes. Heat butter in a pan and sauté the apples with sugar until soft.
- Apple: 2 pieces
- Butter: 2 tablespoons
- Sugar: 150 g
2
Beat one egg with sour cream.
- Chicken egg: 2 pieces
- Sour cream: 3 tablespoons
3
Mix apples with lingonberries and whipped egg with sour cream.
- Apple: 2 pieces
- Lingonberry: 300 g
- Chicken egg: 2 pieces
4
Roll two-thirds of the dough into a wide circle and place it in a greased baking dish. Distribute the filling and brush the edges with beaten egg. Roll out the remaining dough and cover the pie with it. Pinch the edges. Let the pie rest in a warm place for half an hour.
- Yeasted puff pastry: 750 g
- Butter: 2 tablespoons
- Chicken egg: 2 pieces
5
Preheat the oven to 200 degrees. Brush the pie with leftover beaten egg and place it in the oven for twenty to twenty-five minutes.
- Chicken egg: 2 pieces
