How to make a cranberry pie
Today the United States is in a state of emergency: It's Thanksgiving! It is comparable here with the harvest festival, only this is not celebrated in this country. Most don't even know when exactly it is Thanksgiving. Thanksgiving, which is always celebrated on the fourth Thursday in November, is tainted with many traditions and is probably the most important family festival of the year. The whole family of different generations gathers for dinner and there is (mostly) traditional turkey with dozens of side dishes and sauces. They have hours of hectic preparation and preparation before the perfectly roasted bird lands on the table and calm and contemplation return. We chat and feast. Tomorrow, Friday, the so-called "Black Friday", many Americans will throw themselves into the fray and get their first Christmas presents. They are right - even if it is going to be a stressful affair - because many retailers offer big discounts after the big Thanksgiving festival. And of course that is used. With full stomachs and at the end of the day with empty wallets, the relaxed weekend finally begins. And what's best for a quick-made apple and cranberry cake? Exactly, nothing. At Thanksgiving, cranberries usually end up in the sauce that is served with the turkey, but for me they cheat their way into dessert and give the apple pie the perfect acidity.
220 g flour
1 pinch of salt
40 g of sugar
100 g butter
200 g cranberries
170 grams of sugar
1 teaspoon cinnamon
2 tbsp rum
1 egg yolk
Butter and breadcrumbs for the pan
For the shortcrust pastry, knead the flour, a pinch of salt, sugar, butter and egg together, wrap in cling film and refrigerate for an hour.
Wash, quarter, peel the apples, remove the core and cut into cubes. Wash and drain the cranberries. Put the berries in a saucepan with 140 g sugar and 40 ml water and bring to the boil. When the cranberries burst, reduce the heat and continue to cook on a low flame for 3 minutes. Then add the apples, rum, cinnamon and the remaining sugar and heat for 3 minutes. Take off the stove and let cool down a bit.
Preheat the oven to 180 ° C. Brush a tart pan with butter and dust with breadcrumbs. Roll out the shortcrust pastry thinly, line the mold with it, pull up one edge and cut off any excess dough. Prick the bottom with the fork several times. Pour in the apple and cranberry filling and distribute evenly.
Cut out stars, hearts or whatever from the excess dough and line the edge with them. Whisk the egg yolks with a little milk and brush the asterisks with it. Put the tart pan in the oven and bake for 25-30 minutes until the edge is golden brown.
Take out, let cool and enjoy.
Gabi from Blog USA Culinary is looking for the best cranberry recipes and because this one shouldn't be missing here, it joins the collection of other cranberry recipes.
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