Chestnut Pie with Almonds, Cranberries, and Pistachios
Baking and Desserts • European
Description
Chestnut Pie with Almonds, Cranberries, and Pistachios
Ingredients
- Peeled chestnuts 20 oz
- Sugar 10 oz
- Oranges 1 piece
- Farm fresh eggs 4 pieces
- Butter 5 oz
- 70% Dark Chocolate 5 oz
- Chopped almonds 5 oz
- Pistachios 0 oz
- Dried cranberries with sugar 0 oz
- Milk 20 fl oz
- Corn Starch 2 teaspoons
Step-by-Step Guide
Step 1
Preheat the oven to 340°F.
Step 2
Thaw the cranberries in advance.
Step 3
Melt the chocolate and 100 g of butter in a double boiler (do not stir with a spoon, just gently shake the pot!).
Step 4
Beat the eggs and 100 g of sugar in a mixer until fluffy.
Step 5
Grind the almonds in a blender into fine crumbs.
Step 6
Blend 500 g of chestnuts in a blender, leaving some pieces.
Step 7
Place the blended chestnuts in a small pot, add milk, bring to a boil, and simmer on low heat for 10–15 minutes, then blend everything into a smooth puree.
Step 8
Combine the chestnut puree with the chocolate mixture.
Step 9
Grate the orange zest finely and squeeze out the juice.
Step 10
Add the grated zest, cornstarch, and ground almonds to the batter, and mix everything together.
Step 11
Fold in the beaten eggs with sugar and mix well.
Step 12
Grease a springform baking pan with the remaining butter, pour the batter into it, and place it in the preheated oven for 40 minutes.
Step 13
Prepare the cranberry sauce: in a small pot, combine the thawed cranberries, remaining sugar, chestnuts, orange juice, and 1 cup of water, bring to a boil, and simmer for 10–15 minutes.
Step 14
Check the readiness of the pie by inserting a toothpick: it should come out dry. Cool the pie in the pan.
Step 15
Remove the cooled pie from the pan, drizzle with cranberry sauce, and garnish with pistachios.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!