Pie with cranberries and streusel crumble
Description
The recipe will not take much time. For the pie I bought fresh cranberries, but frozen ones work just as well: thaw them slowly ahead of time, drain off the juice, then mix the berries with cornstarch and put them in the pie! The starch is there so the juice released during baking does not turn the dough soggy (the finished pie would come out wet and underbaked). The starch coats the berries, absorbs the juice, and you do not get that “soggy” effect. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients. Wash the cranberries and pick over the berries.
- 2
Step 2
Put the butter in the microwave for 15 seconds so it softens slightly but does not melt. Add the sugar and beat the mixture with a mixer until smooth.
- 3
Step 3
Add one egg at a time, beating the mixture thoroughly with an electric mixer.
- 4
Step 4
Add the flour and baking powder. Mix with a mixer on low speed.
- 5
Step 5
If desired, add vanilla sugar or vanillin to the dough. The dough should turn out soft and smooth, with a rich buttery aroma.
- 6
Step 6
Turn on the oven to preheat. Line the pie tin with parchment paper. Spread the dough with the back of a spoon, forming small raised edges.
- 7
Step 7
Wash the cranberries, then mix them with the starch. Sweet tooths can add confectioners’ sugar to the berries—about two tablespoons, level, no more. Spread the cranberries coated in starch evenly over the dough.
- 8
Step 8
Make the streusel topping: put the flour, sugar, cold butter, and nuts in a food processor.
- 9
Step 9
Chop all the ingredients until crumbs form. At first the crumbs will be fine, but the longer you keep chopping, the more distinct the crumbs will become.
- 10
Step 10
Spread the streusel evenly over the cranberry filling. Put the pie in the oven. Bake at 180 °C for 45 minutes.
- 11
Step 11
The pie is ready! Let it cool a little in the pan, then remove the pan and transfer the pie to a serving dish.
- 12
Step 12
Here’s the cross-section. Tender sweet dough, nutty streusel crumble, and tangy cranberry filling—a perfect combination!