Cranberry pie

Name: cranberry pie
Cook time: 20 min
Total time: 130 min
Yield: 8
Ingredients: 200 g flour extra to pollinate; 75 g Brown sugar; 75 g cold butter in cubes; 3 Eggs; 1 business suit dried lentils or beans (support, 500 g); 150 g white caster sugar; 1 tray almond shavings 55 g; 1 bag fresh cranberries 340 g

A tasty recipe. The vegetarian dessert contains the following ingredients: flour (extra to dust), brown caster sugar, cold butter (diced), eggs, dried lentils (or beans (support, 500 g)), white caster sugar, almond shavings (55 g) and fresh cranberries (340 g).

Ingredients

Kitchen Stuff

aluminum foil, rolling pin, spring form (diameter 26 cm), cling film

Directions

Sift the flour, the brown caster sugar and a pinch of salt over a bowl.
Add the butter.
Knead with cold hands into crumbs.
Separate 1 egg and add the yolk to the mixture.
Keep the protein.
Knead until a smooth dough.
Add some ice cold water if necessary.
Form a ball, cover with cling film and place in the refrigerator for 30 minutes.
Sprinkle the worktop with flour and roll out the dough to a diameter of about 30 cm.
Line the greased mold.
Prick holes in the soil with a fork.
Put in the refrigerator for 30 minutes.
Preheat the oven to 200 ° C.
Cover the cake base with aluminum foil and sprinkle the beans or lentils on it.
Bake 10 minutes in the oven.
Remove the beans and the foil and cook for another 5 minutes.
Now set the oven to 170 ° C.
Split the last 2 eggs and beat the 3 egg whites with the white caster sugar.
Gently sprinkle 45 g of almond shavings and the cranberries.
Spoon the mixture on the bottom and sprinkle with the rest of the almond shavings.
Fry in 35 minutes until golden brown.
Sprinkle with powdered sugar if necessary..