Peach and Dried Cranberry Pie
8 servings
120 minutes
Peach and dried cranberry pie is a delicate blend of sweetness, acidity, and juiciness of fruits encased in soft dough. This recipe embodies the traditions of Russian cuisine, where natural ingredients and harmonious flavor combinations have always been valued. Peaches add tenderness and juiciness to the pie, while dried cranberries contribute a light tartness and richness of flavor. An interesting addition is papaya, which makes the texture more airy and layered. This pie is perfect for family tea gatherings, cozy evenings, or festive feasts. Its aroma evokes memories of warm summer days and delights even the most discerning gourmets. It is best served slightly chilled to fully reveal all the flavor nuances.
1
Pour boiling water over dried cranberries and leave them in the water.
- Dried cranberries: 1 glass
2
Finely chop the flesh of the papaya.
- Papaya flesh (pulp): 1 glass
3
Drain the cranberries in a colander and let them drain.
- Dried cranberries: 1 glass
4
Wash the peaches and remove the pits.
- Peaches: 4 pieces
5
Chop the peaches finely.
- Peaches: 4 pieces
6
Mix eggs, sugar, and flour.
- Chicken egg: 3 pieces
- Wheat flour: 1 glass
- Caster sugar: 1 glass
7
Line a baking sheet with parchment, spread some dough, and place peaches on top.
- Wheat flour: 1 glass
- Peaches: 4 pieces
8
Spread a thin layer of dough over the peaches.
- Wheat flour: 1 glass
9
Layer with papaya and cranberry.
- Papaya flesh (pulp): 1 glass
- Dried cranberries: 1 glass
10
Spread a thin layer of dough on top.
- Wheat flour: 1 glass
11
Place in a preheated oven at 180 degrees for 1 hour.