Cranberry pie

A very delicious recipe for a rustic cake with cranberries. Cranberries are one of the best berries of autumn. The berry contains 15% of the daily value of vitamin C. However, if there are no cranberries, then you can use fruits such as apples, pears, peaches or plums, as long as they are slightly sour. It is better to serve the pie warm.
Preheat the oven to 180 degrees. Brown sugar, 2 tablespoons of softened butter and 2 tablespoons of orange juice, heat over low heat, stirring constantly, bring to a boil and immediately turn off. Cool the mixture. Grease the baking dish with oil. Pour the cooled mixture evenly into the mold.
Cook the remaining orange juice and cranberries in a saucepan over low heat until half of the berries burst. Cool and place in a mold on top of the sugar mixture.
Mix flour with baking powder and salt. Separate the whites from the yolks. Put the yolks in a bowl, add the remaining 2 tablespoons of butter, vegetable oil, white sugar, vanilla extract. Beat the mixture with a mixer at medium speed until white and soft foam. Mix flour alternately with milk into the whipped mixture, starting with flour and ending with flour, stirring constantly with a spatula. Beat the whites with a mixer into a foam. Carefully add the whipped whites to the dough. Pour the dough gently onto the cranberries in the mold.
Bake until the top of the pie becomes ruddy and the edges move away from the walls, about 30-40 minutes. Put the finished pie to cool in the mold for 15 minutes, and then, prying with a knife, remove it from the mold. Serve the pie warm, with whipped cream!