Cranberry Pie: Bright Colors
For a long time, cranberries have been used both in folk medicine and in cooking, in the preparation of delicious and healthy desserts. There is nothing better than spending a cold autumn day with an interesting conversation with a good friend, savoring a fragrant cranberry pie with a cup of hot tea.
Ingredients for Cranberry Butter Pie Recipe
For the dough:
– flour – 4-5 tablespoons;
– milk – 1 tbsp .;
– butter – 100 g;
– egg – 2 pc .;
– granulated sugar – 0,5 tbsp.;
– dry yeast – 1 tbsp. l .;
– vanillin or vanilla sugar; – a pinch of salt.
For the filling:
– cranberries – 2 tbsp .;
– icing sugar – 1 tbsp.;
– starch: 1-2 tbsp. l.
For baking:
– a baking sheet or baking dish; – baking paper; – butter for greasing the mold; – egg yolk for greasing the cake.
Milk should be heated on the stove or in the microwave to 35–40 degrees. Add a teaspoon of sugar and dry yeast, mix everything thoroughly until completely dissolved. The dough is ready.
The secret of a good butter dough is very simple: all ingredients must be at room temperature, and you need to take care of this in advance.
Dough should be set aside for about 10 minutes. Melt the butter over low heat or in the microwave. Sift the flour through a sieve, preferably twice.
The guarantee of a fluffy dough is flour well enriched with oxygen by sifting through a sieve.
Grind the eggs and sugar in a large bowl. Gradually add melted butter to the egg-sugar mixture, stir, then pour in the dough and mix well again. Next, in small portions, sifted flour must be added to the resulting mass and the dough is kneaded. Knead the dough until it becomes elastic and begins to easily lag behind your hands.
The amount of flour for the dough depends on its quality, so you don’t need to rely 100% on the recipe. It is better to prepare more flour and add it little by little until the dough is completely kneaded.
Then you need to set the dough aside for 1–1,5 hours, covering the bowl with a towel.
The dough must be divided into two parts: one larger for the base of the pie, the other smaller for decoration. Roll out a portion of the base dough to fit slightly larger than the baking sheet or baking dish so that the rims can be made. The base should be approximately 0,7–1 cm thick. Line a baking sheet with baking paper, grease with oil, sprinkle with flour. Put the dough on a baking sheet, flatten, make sides.
For the filling: mix cranberries with powdered sugar and starch. Place the filling over the base of the pie.
Roll out the rest of the dough thinly, about 0,3–0,5 cm thick. Cut the dough into strips 3-4 cm wide and make a geometric decoration on the cake.
Leave the prepared pie to rest for 10-15 minutes. Brush the top of the cranberry pie with whipped yolk. Bake until tender for about 20-30 minutes in an oven preheated to 180 degrees. At the end of baking, remove the cake on a dish and, covering with baking paper and then with a towel, let stand for 15–25 minutes.