Viburnum Pie
Description
Perfectly pairs with tea and coffee. For the pie, you can use either fresh or frozen cranberries—there's no need to thaw them; just start cooking them over low heat right away. The cranberries will release their juice, cook in the syrup, and then the pulp can easily be separated from the seeds and skin. Why not remove the seeds from fresh cranberries right away? I'll explain: the gelling substances are located in the skin and seeds. After cooking, you'll see how thick the mixture becomes. Simply cooking the juice with sugar won't yield the same result. Since cranberries have a distinct tart-sweet flavor with a slight bitterness, it's best not to add too much filling to the pie. In this case, a generous amount of sweet dough with a modest amount of filling is ideal. If you prefer a pie with more filling, consider adding peeled apple pieces to the prepared cranberries (after mashing). This helps achieve a good balance—plenty of filling with a pleasant tart-sweet taste. One final tip: don't rush to cut the pie; let it cool completely so the filling can set and thicken properly. I was tempted by the aroma of fresh baking and cut it too soon—the filling hadn't cooled and stabilized yet. Good luck! Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients for the filling and for the dough. Let's get started!
- 2
Step 2
Wash the rowanberries and sort them. If the rowanberries are frozen, there is no need to thaw them. Add half of the sugar (150 grams) and bring to a boil. Simmer for 30 minutes over the lowest heat, stirring occasionally.
- 3
Step 3
Now it's time to prepare the dough. Add salt, 4 tablespoons of sugar, and yeast to warm milk (38-39 degrees, no hotter). Mix until all ingredients are dissolved.
- 4
Step 4
Add the egg. Carefully remove half of the yolk with a tablespoon and set it aside for brushing the pie (you can also use milk or egg white for brushing).
- 5
Step 5
Add the larger half of the flour to the dough and start mixing with a spoon.
- 6
Step 6
During the process, pour in the vegetable oil and melted butter, and mix well.
- 7
Step 7
Add the remaining flour, and if necessary, add a little more.
- 8
Step 8
Knead a soft dough ball; do not add too much flour, the dough should be soft and pliable. Once it stops sticking to your hands, no more flour is needed. Cover the dough with a towel or wrap it in plastic wrap. Let it rise in a warm place for 1.5 hours.
- 9
Step 9
Meanwhile, the cranberries are already ready, they have been cooked well; mash them thoroughly with a spoon or a masher.
- 10
Step 10
Take a large sieve, place the rowanberries in it, and rub them with a spoon. The seeds and skin should remain in the sieve, while the pulp falls into the pot.
- 11
Step 11
Add the remaining 150 grams of sugar and cook the rowanberries until thickened to a jam-like consistency, about 45 minutes.
- 12
Step 12
As it cools, the cranberry will thicken.
- 13
Step 13
The dough is ready! It has risen well, so press it down with your hands. Divide it into two parts: the larger for the pie base, the smaller for the top. Turn on the oven to 180 degrees so it can preheat.
- 14
Step 14
Roll out most of the dough and place it into a pie pan. My pan is 30 cm in diameter, but you can use a slightly larger one. I rolled the dough to a thickness of 1 cm. Form low edges.
- 15
Step 15
Spread the cooled rowanberry filling with a spoon.
- 16
Step 16
Roll out the remaining dough on the work surface and shape it as desired. I simply used a special rolling pin to create a "lattice" pattern. You can cover the pie completely, whatever you prefer. Cover the pie with the dough and press the edges together.
- 17
Step 17
Brush the top of the pie with yolk, egg white, or milk, whatever you have. Place on the middle rack in the oven and bake for 30-35 minutes.
- 18
Step 18
The pie is ready! Let it cool completely.
- 19
Step 19
Remove from the oven and serve warm or cooled.