Cranberry pie filling. Autumn pie with berry filling

But there are cranberries! A bright and very healthy berry.

My favorite thing to do with it is cranberry juice, but also for baking winter berry fits great too. And not only in dried form (lately I often put dried cranberries instead of raisins in muffins, it turns out very tasty). Pie with fresh cranberries, like the curlicue buns that we recently baked, is also a wonderful thing! This is a fluffy, beautiful and delicious pie with a crispy sweet crust and a delicate, sour-sweet cranberry filling. Try it with a cup of aromatic, hot tea - just right!

Ingredients:

For a mold 20-24 cm (mine is 23 cm):
For the test -

2 cups flour (260g);
2 eggs;
150 g sugar;
100 g butter;
100 ml milk;
2 teaspoons baking powder;
1/6 teaspoon vanillin (or sachet vanilla sugar);
A pinch of salt.

For filling:

150-200 g fresh cranberries;
4-5 tablespoons of sugar;
1-1.5 tablespoons of starch.

For sprinkling:

30 g butter;
3 tablespoons sugar;
3 tablespoons flour.

How to bake:

I found the cranberry pie idea on Webspoon's website. Thanks to the author - Tanyusha! 🙂 According to the dough recipe and cooking principle, it is similar to summer pies with apricots and plums, there the dough is also laid out in two layers - bottom and top, and between them is the filling. And the sweet butter-sugar topping, like the one we baked buns with, during baking turns into a golden-brown sweet crust that perfectly complements the sourness of the cranberries.

Let's prepare the topping: cut a piece of cold butter into cubes, add three tablespoons of flour and sugar, and quickly rub everything together until crumbly. Quickly - so that the butter does not melt from the warmth of your hands. And let's put the crumbs in the refrigerator for now. Let the rest of the oil heat up until soft consistency and let's start preparing the dough.

Beat softened butter and sugar with a mixer until fluffy.

Add the eggs one at a time, beat the mixture again each time - it becomes like a delicate silky cream.

Sift the flour, combine with baking powder and vanilla.

Warm the milk slightly so that it is not cold or hot, but lukewarm.

And add one by one: part of the flour - mix - a little milk - mix again, flour and milk again, so in 3-4 steps we mix all the ingredients into the dough.

This is how the dough turns out, quite thick - like muffins, perhaps a little thicker.

Let's prepare the cranberry filling. Wash the berries, dry them in a colander and mash with sugar with a wooden spoon. Add starch and mix.

Let's prepare the form. Cover the bottom with baking parchment, grease the paper and sides of the pan with butter, sprinkle with semolina, breadcrumbs or flour.

Carefully spread half of the dough over the bottom of the pan.

Now - attention! – We also carefully place the filling on the dough, trying to ensure that it does not fall on the edges, but fits in the middle of the pie, with a margin of 3-4 cm from the walls of the mold. Otherwise juicy filling may escape during baking and stick to the walls of the pan.

Now evenly spread the second half of the dough on top, it is more convenient to start from the edges, gradually covering the middle.

Remove the sprinkles from the refrigerator and sprinkle the sweet buttery crumbs evenly over the top of the pie.

Place the cranberry pie in an oven preheated to 180C and bake until golden brown crust and a dry wooden stick, about 45-50 minutes.

Ready pie After judging it a little, carefully remove it from the mold (if necessary, run a knife along the edges) and place it on a plate.

Slice cranberry pie into portions, brew aromatic, hot tea(or prepare vitamin-rich cranberry juice!) and treat yourself!

Hello, dear readers of the site!

Today I decided to bake a bright one, beautiful pie with cranberries, which harmonizes wonderfully with the autumn palette of parks, gardens and public gardens. Yes, it is good, but, unfortunately, this time of fresh colors, quiet leaf fall and the feeling of something solemn and joyful in the soul is fleeting. These feelings are why I love autumn.

And if it starts to rain and boredom overcomes you, then it’s time to do some cooking therapy and cook something new. The one from the day before yesterday has already been eaten long ago, my wife is cooking soup with mushrooms - it smells a mile away, and I will get down to a more creative process - making a pie.

How to bake cranberry pie

You don’t really need a lot of products:

flour – approximately 4 cups (200 ml cup);
kefir – 1 glass;
butter – 50 g;
dry yeast - 1 tablespoon;
sugar – 4-5 tablespoons;
salt, vanillin - half a teaspoon each;
egg – 2 pcs. (one for the dough, the second for greasing);
cranberries - one and a half to two glasses;
small bunch of grapes.

Well, first of all, let’s create normal conditions for creativity. It’s not May anymore, it’s cool in the apartment too, I can warm myself up with a glass of vodka, but yeast dough it won't help. To make it feel great, you can close the door to the kitchen, slowly light one burner on gas stove and start cooking beautiful pie.

All flour must be sifted through a sieve before adding to the dough. Kefir and eggs should be at room temperature. Take three-quarters of a glass of flour, pour into it a level tablespoon of dry yeast,

a tablespoon of sugar and add a glass of kefir.

Mix well until smooth and obtain a mass similar to sour cream.

Now this dough needs to be covered with a towel and placed in a warm place for at least half an hour so that the yeast begins its work. Where you have a warm place in the kitchen is up to you, you can put it by the fire, on the radiator (if it is already warm) or in a bowl with hot water.

add to it a couple of tablespoons of sugar, salt, egg, vanillin, mix everything well.

We combine the baking and dough,

gradually add three cups of sifted flour and knead the dough.

Place the dough from the bowl on a floured table, it is not yet beautiful,

and continue kneading with your hands, gradually adding flour until the dough stops sticking to your hands and the table.

The dough will become nice, soft and elastic. Dishes that are 4-5 times larger in volume more dough, lubricate from the inside vegetable oil, dust with flour and put the dough into it.

Cover with a towel or tighten cling film, put in a warm place.

Let's not waste time, we sort out the cranberries, rinse them well,

pour onto a towel to dry slightly. And then we run it through a meat grinder.

Add two tablespoons of sugar, taste it - yum-yum, sour, if you want, add more sugar, but I like it that way. You need to stir several times to dissolve the sugar. Instead of cranberries, lingonberries, red currants, and other sour berries are suitable.

After about 40 minutes my dough rose like this.

I greased my hands sunflower oil and kneaded the dough downwards, squeezing out carbon dioxide.

Covered the dish again and left the dough to rise warm. After an hour, the dough had risen to the top of the dish.

Sprinkle the table with a little flour and lay out the dough. If it sticks to your hands, sprinkle lightly with flour and knead, grease your hands with oil and remember the dough.

The beautiful dough for a beautiful pie is ready, divide it approximately in half.

Roll out most of it into pieces parchment paper, greased with vegetable oil, into a round cake about 5 mm thick.

From the second half of the dough we tear off two more pieces, roll them into thin long flagella about 1 cm thick.

Take the second egg and separate the yolk from the white. Brush the edge of the base of the pie with yolk.

We twist the flagella into a pigtail and glue them onto the yolk in the form of a border around the perimeter of the pie.

Place it together with the paper on a baking sheet, prick the cake with a fork in several places and place it in hot oven(180 degrees), literally for 3-5 minutes.

While there is time, wash the grapes, pick the berries, and dry them on a napkin. It is better to take seedless grapes, such as quiche-mish.

We take out the preparation for the pie, spread the cranberries in an even layer,

From thinly rolled dough, cut out and sculpt flowers and leaves.

Arrange the grapes in the form of clusters. Ready!

All that remains is to grease the surface of the dough egg yolk and place the cranberry pie in the oven. Temperature 180 degrees, bake for about 20 minutes, check readiness, as always, with a match (pierce the crumb, a dry match is a sign of readiness).

This is what happened.

And the smell, my dear readers... is killer. I think the beautiful cake was a success, what do you think?

09.09.2015

Quite easy to prepare, the pie got its name thanks to the most important ingredient - cranberries. The combination of sweet shortbread text and tart cranberries produces amazing taste. It is not cloyingly sweet, and does not taste bitter, as sugar and butter overcome all the bitterness of the cranberries. Instead of cranberries as a filling for Siberian pie You can use other forest or garden berries. But then he will lose his beneficial features and will take on a completely different taste. You can replace cranberries with lingonberries, but then it is better to add more sugar, as they are more bitter than cranberries.

Ingredients

For the test:
Flour - 300 g
Butter - 180 g
Sugar - 100 g
Chicken eggs- 2 pcs
A pinch of salt
Baking soda - on the tip of a knife
For filling:
Cranberry - 200 g
Sugar - 100 g

Step-by-step cooking process at home

First, let's prepare necessary ingredients.
Let's start with the test. Put a stick of butter, salt, soda in a deep bowl, add 100 g of sugar and 300 g of flour. If the butter is too fatty, it is better to add a little flour to make the dough stronger.
Grind these ingredients into crumbs.
Add 2 eggs.
Knead the stiff dough. It is approximately as thick as pie dough. Due to the fact that there is a whole stick of butter in the dough, it should not stick to your hands. If it sticks, you need to add flour.
The resulting mass must be divided into two unequal parts. One should contain one third of the total dough, the other should contain the remaining two thirds. There is no need to try to divide into approximately equal balls. One part of the dough should be twice the volume of the other.
Roll out the smaller part into small balls, the size of meatballs, and place in freezer for 20 minutes or half an hour. If the balls are large, the dough will not have time to freeze.

While the dough balls are frozen, there is time to prepare the filling.
To do this, take cranberries, rinse them, and put them in a blender with 100 g of sugar. If there are more cranberries, then you need to add more sugar too. The ratio of cranberries to sugar should be 2:1.

You don’t have to grind the cranberries with sugar, then in finished pie The berries will burst with each bite. If there hot pie, that is, there is a chance of getting burned by hot cranberry juices. But, whoever likes it more. My family prefers pureed cranberries, as it reduces the bitterness.
Grind the cranberries with sugar until all the berries burst. Instead of a blender, you can use a regular masher.

The filling is ready. Now let's get back to the test.
Roll out a large ball of dough into a rectangle. The thickness of the dough should be no more than 2 mm. If the dough is a little translucent, it’s no big deal. thinner dough, those tastier pie. You can roll it out directly on the baking sheet. If you roll out the dough first on a board and then transfer it to a baking sheet, you may encounter difficulties. For example, the dough may tear, since it must be very thin.

There is no need to grease the baking sheet with anything; the dough already contains a lot of oil. But the main thing when rolling out the dough is not to overdo it so that there are no holes. Otherwise, the filling will leak under the pie and you will have to try to tear it off the baking sheet when the pie is baked. Make edges around the edges to prevent the filling from running away. You should also make sure that there is no air under the dough. Otherwise, the pie will rise and the filling will roll down to the edges.
Spoon the filling onto the dough and spread evenly over the entire surface of the rolled out dough.
Now it's time for the frozen balls. They need to be grated on a coarse grater directly over the pie. If you first grate them into a bowl or onto a plate and then try to put them on the pie, nothing will work. The chips will stick together, and then you will have to repeat the procedure of freezing the dough again. Rub the balls evenly over the entire surface of the pie so that there are no large areas with exposed filling.

Dough shavings hold the filling, imitating the top layer closed pie. But, at the same time, the pie is open, and the filling is well baked.
Preheat the oven to 180 degrees. It is desirable that the heating occurs both from above and from below. Set a timer for 30 minutes and go about your business.
In half an hour the pie is ready. The rim and chips should be browned. The pie should be cut while it is hot. The dough is shortbread, and when cooled it becomes crispy. Therefore, cutting it will be a problem only if you break it.
Place the pie cut into squares or rectangles on a plate. When it cools down, it will crunch like shortbread cookies, and the cranberries will add a pleasant sourness.

Many people like the combination of sour and sweet, which is why baking with berries is popular in our country. Today there will be recipes for the most sour of all. Frozen cranberry pie is always delicious, no matter what dough it is made from.

Everyone knows cranberries as healthy, even medicinal berry. It is used in cooking as often as in folk medicine. A big plus of the berries is their preservation when frozen.

The benefits of cranberries and the choice of berries for baking

Since childhood, we have known the taste of cranberries with honey as a remedy for colds. The berry is known for its tonic effect and ability to cure diseases of the genitourinary system.

For baking with cranes to turn out great, you need to prepare the berries correctly; if you can’t use your own, then choose the best quality ones.

In stores, berries are usually sold by weight and in this case it is easy to evaluate the external qualities. The berries must be intact, slight deformation is allowed, and it is better not to take ones that are too damaged, otherwise after defrosting they will turn into mush.

Simple cranberry pie recipe

The recipe is quick and never fails. Even if your hands are not in the right place, you will still succeed, guaranteed

We use:

Two cups frozen cranberries
A glass of flour
Glass of granulated sugar
One hundred grams of butter
Salt to taste
Two chicken eggs

How to cook:

Grind the eggs with sugar using a whisk. You need to beat until you get a thick foam and the grains of sugar are completely dissolved.

Pour the whipped substance into the flour, add some salt and pour in the melted butter. knead the dough.

Cover the baking sheet baking paper, turn on the oven at 180 degrees in advance, let it heat up. Place the dough on a baking sheet and level it with a spoon. Pour berries on top; you can sprinkle them on top if desired. powdered sugar. The pastry is baked for about 40 minutes; after this time, pierce the cake with a toothpick to check readiness.

Cranberry Shortcrust Pie

Wonderful baked goods perfect for children's parties. The kids don't like it too much healthy berries, and in such baking it is very tasty.

We will prepare:

350 grams sifted white flour
A glass of fine granulated sugar
4 tablespoons of table sugar in the dough
3 tablespoons
140 grams sweet cream butter
200 grams of sour cream
Teaspoon baking powder

Cooking process:

The butter needs to be softened room temperature, mix with half the total volume and sugar, which is for the dough. Add flour mixed with baking powder to the mixture and knead with your hands, after which the dough needs to rest in the refrigerator for half an hour.

Grind the second half of the sour cream with a glass of sugar and starch. You can season the filling with vanilla.

We defrost the berries; it will be better if you let them dry a little. Roll out the dough and place it in the mold. First you need to cover it with baking paper. We spread the dough so that sides are formed along the edges.

Pour the berries on top of the dough layer and smooth them out. Next, pour in a mixture of sour cream and sugar. In the oven the pie will cook for 40-45 minutes at 180 degrees.

Cranberry pie in a slow cooker

Baking turns out no worse than in the oven. Some people prefer to bake in a slow cooker for the speed and ease of the process.

We will take:

A glass of sifted flour
One and a half cups frozen cranberries
5 eggs
10 grams baking powder
Vanillin
Glass of sugar

Cooking process:

Break the eggs into a convenient bowl and grind into foam with sugar. Gradually add flour and baking powder.

It is best to grease the multicooker bowl with butter so that nothing sticks. Place half of the dough there, then add the defrosted berries and place the remaining dough on top. Cook in baking mode for 1 hour 20 minutes.

Cranberry pie with apples on yeast dough

You can even make pies using this recipe. It will work out delicious pastries, which you can take with you outdoors or for your child’s breakfast at school.

We will take:

800 grams sifted white flour
Glass of sugar
Half a glass of water
Egg
Half a glass of fresh kefir
50 grams of fresh compressed yeast
A glass of frozen cranberries
5 sweet medium-sized apples
Sunflower oil

Cooking process:

IN warm water Stir in sugar, three tablespoons and dissolve the yeast, add salt immediately. As soon as the yeast begins to sparkle, break the egg into it and pour in the kefir. All ingredients should not be cold, so take them out of the refrigerator in advance.

You need to sift the flour in a heap directly onto the table and make a crater in the center into which we pour the resulting mixture. Knead the dough and cover with a towel until it fits.

It is better not to peel the apples for the filling; we cut them into small cubes. Defrost the berries and let them dry a little.

Divide the dough into two unequal parts, one larger than the other by about 2/3. The first one will be the bottom of the pie. First, grease the pan with oil and smooth out the dough with your fingers. Leave it warm to rise. Only then mix the berries and apples with sugar, pour evenly onto the layer of dough. Immediately decorate with a lattice of flagella from the remaining dough and bake for 50-60 minutes in the oven.

Layered cranberry pie

Looks like a pie from puff pastry festive, delicious, I really want to try it right away.

We will take:

Half a kilo of frozen berries
300 grams puff pastry
Medium orange
Glass of cane sugar
Egg
Butter
1.5 large spoons of potato starch

Cooking process:

Let's defrost the dough, the berries too, and let them dry a little. Cut the dough into two equal parts and roll out half a centimeter thick.

Sprinkle the berries with sugar and starch. Grease a baking tray generously with a piece of butter and lay out the first sheet.

Place berries on the leaf. Wash the orange, peel the zest and cut into thin slices. Place the plastics on top of the berries. Cover with a second layer of dough and sprinkle zest on top. Bake at 180 degrees.

Cranberry pie contains many vitamins and helps strengthen the immune system. Add other berries, cream to the pie, or stick to the classic recipe.

Classic cranberry pie

The recipe for cranberry pie will not take much time, and at the same time it will surprise unusual taste. Pie with sourness can be prepared at any time of the year.

We will need:

2 cups of flour;
A little salt;
210 gr. butter;
290 gr. Sahara;
3 medium eggs;
2 cups cranberries.

Step-by-step preparation:

Separate the whites from the yolks and mix the yolks with 2.5 tbsp. spoons of sugar.
Mix soft butter with flour. Pour in the yolk mixture and prepare the dough.
Distribute the dough onto the baking sheet, form the sides. Bake for 8-9 minutes at 180 degrees.
Beat the egg whites with 145 gr. sugar and a pinch of salt.
Lightly beat the cranberries in a blender, add the remaining sugar and stir.
Pour the cranberry filling onto the prepared base.
Take cream injector and squeeze the egg whites and sugar onto the cranberry pie.
Bake for 11 minutes at 170 degrees.

Eat the pie cold. This pie can be made into portions right away - bake it in the form of tartlets and treat it to your favorite guests.

The recipe for this cranberry pie impressed fans of Daria Dontsova’s detective stories. In the book “Manicure for the Dead,” a happy family eats a pie prepared according to this recipe.

We will need:

260 gr. cranberries;
140 + 40 + 40 gr. sugar (filling, dough, cream);
1.4 tablespoons corn starch;
3 medium eggs;
360 gr. flour;
165 gr. margarine.

Step-by-step preparation:

Prepare the cranberries. Thaw them or clean them of debris.
Place the cranberries in a saucepan, add sugar and mash the cranberries until juice appears. Do not overdo it: some of the berries should remain intact.
Heat a little and wait for the sugar to dissolve. Make the filling thicker by adding starch. Stir.
Heat and stir the filling. The berries may burn, so don't get distracted and stir without stopping. By consistency ready filling resembles jam.
Start preparing the dough. Mix the yolks with sugar. Don’t throw away one protein, it will come in handy.
Whisk the mixture until creamy white. Then add softened margarine and beat again.
Add flour and prepare the dough. Place it in the refrigerator for 20 minutes.
Spread the dough over the baking sheet and form sides. Pierce the cranberry pie base from Daria Donkova to prevent bubbles from forming during baking.
Place the dough in the oven for 20 minutes at 190 degrees.
Place the white in a glass and beat. When the first foam appears, slowly add sugar and increase the beating speed. Continue whisking until a thick consistency forms.
Place the filling on the prepared base and cover with cream on top. The cream should not get on the sides (otherwise it will burn).
Place the pie in the oven for 25 minutes.

For the dough:

2 cups of flour;
90 gr. butter;
A third of a glass of sugar;
1 medium egg;
Half a spoon of baking powder;
Salt to taste.

For the filling:

80 gr. cranberries;
80 gr. lingonberries;
0.5 cups sugar;
A handful of walnuts.

Step-by-step preparation:

Prepare the berries for the pie. Thaw or clear away any debris.
Beat the egg with sugar until thick foam. Add softened butter and beat again.
Sift flour with baking powder. Mix with the egg mixture and knead the dough.
Place the dough in the freezer for half an hour.
Chop the nuts and prepare the baking dish.
Cut the dough into two parts. Grind one part on a coarse grater and place in a baking dish. For convenience, cover the pan with special baking paper.
Sprinkle the crushed dough walnuts. The next layer is berries, and the final layer is the second part of the dough. Grind it too on a coarse grater.
Place in the oven at 190 degrees. The pie will be ready in an hour.

Treat your guests and household members to a pie with northern berries. The pie is popular not only in autumn, but also in winter.

Fresh or frozen cherries and cranberries are used to fill the pie.

For the dough:

120 gr. sour cream;
145 gr. soft butter;
35 gr. Sahara;
1.5 cups flour;
A spoonful of baking powder.

For the filling:

360 gr. pitted cherries;
170 gr. cranberries;
2 tablespoons starch.

For filling:

110 gr. sour cream;
45 gr. Sahara;
110 ml. milk;
Medium egg;
45 gr. Sahara;
A packet of vanilla sugar.

Step-by-step preparation:

In a container, beat butter, sour cream and sugar. Add flour, baking powder and prepare an elastic dough.
Place the dough on a greased baking sheet and form sides. Don't use a rolling pin! Roll with your hands. Place the dough and mold in the refrigerator for half an hour.
Place clean berries on the dough and sprinkle starch on top.
Regular and vanilla sugar mix, add milk and egg. Beat lightly.
Pour the mixture over the pie and place in the oven for half an hour. The temperature should be 195 degrees.