Composition / ingredients
Step-by-step cooking
Step 1:
In slightly warm milk (30oC), we drive an egg and gently mix with a whisk, without beating the mass. Then pour in the sugar and yeast and mix until they dissolve. Pour in the vegetable oil and mix again with a whisk. We begin to introduce flour sifted through a sieve with salt. Stirring the dough first with a wooden spoon, and then kneading it with your hands. The dough should be a little sticky. Cover the dough with a towel and put it in a warm place for 1 hour.
Step 2:
Apples are washed, dried and cut into small cubes. We put them in a saucepan. Sliced apples are lightly fried in butter. Then pour in the sugar and cinnamon, mix and continue to fry until the sugar begins to caramelize.
Step 3:
On a very fine grater, rub the zest of the whole orange, squeeze the juice from the pulp using a manual juicer. Cranberries (250 gr.) are washed under water and transferred to a saucepan, add honey, zest and orange juice. Put the saucepan on the fire, mix all the ingredients and cook the sauce for 10 minutes. After that, we grind half of the sauce in a blender and put it back in a saucepan, cook the sauce for another 15 minutes. We transfer the hot sauce to the apples.
Step 4:
Add cherry jam to the same saucepan. It is desirable that the jam was with whole berries. Mix the contents of the saucepan. The filling for the pie is ready.
Step 5:
During this time, the dough should have risen at least 2 times. Sprinkle a little flour and knead the dough so that excess carbon dioxide comes out.
Step 6:
Cut off most of the dough, leaving a little dough to make a mesh on the pie. From a large part, we roll out a large circle and transfer it to a greased round baking dish with vegetable oil. We form the bottom and sides of the future pie.
Step 7:
Spread the filling and evenly distribute it throughout the pie, sprinkle the remaining cranberries on top (50 gr.).
Step 8:
From the remaining dough, roll out a small layer and cut it into narrow strips. We spread these stripes on the pie, creating a grid. Carefully wrap the sides of the pie. Lubricate the mesh and the side of the pie with beaten egg. Bake the pie in a preheated 180oC oven for 25-30 minutes.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Honey - 400 kcal/100g
- Cinnamon - 247 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Lingonberry - 43 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted amateur butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Vegetable oil - 873 kcal/100g
- Oranges - 36 kcal/100g
- Apricot jam - 265 kcal/100g
- Pear jam - 268 kcal/100g
- Quince jam - 223 kcal/100g
- Apple jam - 265 kcal/100g
- Jam - 265 kcal/100g
- Salt - 0 kcal/100g
- Chicken Egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
