Covered cranberry and apple pie

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead the flour, butter, egg and icing sugar first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and chill for approx. 30 minutes

2. 2

   Cut the caramel sweets into small pieces. Peel and quarter apples and remove the core. Cut apple quarters into pieces and sprinkle with lemon juice. Mix apples, cinnamon, cranberries, brown sugar, caramel cubes and sauce powder

3. 3

   Roll out approx. 2/3 of the dough on a floured work surface until round (approx. 34 cm Ø). Line a greased deep pie dish (approx. 23 Ø, approx. 5 cm high rim) with the dough. Fold protruding edges inwards and form a wavy border. Sprinkle the base with breadcrumbs. Pour in the apple mix and spread evenly

4. 4

   Roll out the remaining dough thinly and cut out petals of different sizes. Knead the remaining dough again and roll out again. Also cut out a circle (approx. 2 cm Ø) for the middle. Spread the petals like flowers on the pie and place the circle in the middle

5. 5

   Mix egg yolk and cream and spread the dough with it. Sprinkle sugar on top and bake the pie on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. If necessary, cover the surface with aluminium foil for the last 10 minutes. Remove the pie from the oven and let it cool down on a cake rack for about 45 minutes. Serve pie lukewarm or cold

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
360 kcal

CARBS
60 g

FATS
12 g

PROTEINS
4 g