Cranberry Pie
Baking and Desserts • European
Description
The amount of berries needed for the pie depends on their size and juiciness. For large cranberries, you will need 300 grams, while for juicy red currants, you will need more by weight, about 400 grams. You can find the recipe for the dough here <a href="http://eda.ru/recipe/12157/">http://eda.ru/recipe/12157/</a>.
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Salt a pinch
- Cranberry 10 oz
- Sugar 5 oz
- Egg white 3 pieces
- Ground Almonds 2 spoons
Step-by-Step Guide
Step 1
Make a crumbly dough from flour, butter, and salt, wrap it in plastic wrap, and refrigerate for at least half an hour, preferably for an hour.
Step 2
Roll out the dough to a thickness of 2–3 mm. Place the dough into a baking dish, prick the bottom in several places with a fork, line it with parchment paper, and fill it with baking beans. Bake in a preheated oven at 390°F for ten minutes.
Step 3
Whip three egg whites and 200 grams of sugar until thick and glossy, forming stiff peaks. Set aside a couple of tablespoons of the egg whites, then mix the rest with cranberries and spread it over the pre-baked pastry, which has been dusted with a couple of tablespoons of ground almonds. The almonds are needed not just for flavor, but also to absorb excess berry juice. If the berries are not very juicy, you can skip the almonds altogether. Top with the reserved whipped egg whites. There's no need to smooth it out: the peaks and valleys of the egg whites will bake beautifully, resembling meringue.
Step 4
Bake the pie in a preheated oven at 390°F for twenty minutes. Allow it to cool slightly before serving.
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