This simple cranberry, apple and orange flavor pie can be cooked very quickly. It does not require prolonged whipping and preliminary softening of the oil, so if you have all the necessary ingredients on hand, you can put the cake to bake in 15 minutes, and then you just have to wait and enjoy the aromas coming from the oven.
Cranberries for this recipe can be taken both fresh and frozen. Pre-defrosting the berries is not required, but in this case you will have to increase the baking time by 10-15 minutes. Be sure to check the readiness of the cake before removing it from the oven.
The composition of this cake is more likely autumn or even winter, although you can cook it in the summer season, for example, with red currants or sour cherries instead of cranberries. If you decide to use more sweet berries, reduce the amount of sugar in the recipe, the dough here is specially pretty sweet to compensate for the cranberry acidity. If you bake such a blueberry pie, for example (it should turn out very tasty, by the way), then you can reduce the sugar in the dough to 150 gr.
We immediately turn on the oven for warming up to 170 gr C.
You also need to get sour cream and eggs from the refrigerator.
Butter should be melted and cool a little.
From an orange you need to squeeze the juice and remove the zest from it.
Peel the apple and cut the center, cut into medium-sized slices.
Mix the fruit filling: cranberries, apples, orange juice and zest, brown sugar and cinnamon (1 tsp). Mix the filling and leave it to stand.
Separately, you need to prepare both types of flour: measure and sift the whole flour with salt, so that then everything is immediately added to the dough.
Beat eggs lightly until smooth.
Add sugar, sour cream and melted butter to the eggs (it should not be too hot). Beat until the components are homogeneous.
Without stopping to beat at low speed, gradually mix the flour mixture. As soon as all the flour has been added and the mixture has become quite homogeneous (dry flour is not visible), stop mixing.
Prepare the form: we need a round shape 22-24 cm in diameter, in this case it is better to use a split mold, since berry juice can leak. Lubricate the bottom and sides of the mold with butter.
Spread the fruit filling in an even layer.
Pour the dough on top of the fruit and level it with a spoon or spatula. You can sprinkle the cake with sugar and cinnamon (then you get a crisp) or almond petals (or you can both).
Everything is ready, you can put the pie in the oven. It’s better to place a baking sheet under the cake rack, just in case, since the juice from berries and fruits can overflow over the edge of the mold when boiling. Bake the cake 55-60 minutes until golden brown crust and "dry toothpicks". If you used frozen berries for baking, increase the time by 10-15 minutes.