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Apple and cranberry pie

An exotic twist to the iconic apple pie. Fresh cranberries make a surprising addition to this traditional recipe by adding flavour and wonderful colour.

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Apple and cranberry pie

  • 175 g cold butter + extra for greasing
  • 300 g self-raising flour
  • 100 g brown sugar
  • 1 sachet vanilla sugar
  • 1 egg
  • 6 firm apples (e.g. Jonagold)
  • 2 tbsp caster sugar
  • 2 tbsp honey
  • 1 tbsp cinnamon
  • 340 g cranberries
  • 1 sachet cake jelly (Dr. Oetker)
  • salt

Kitchen tools

  • Springform 26 cm ø
  • Mixer
  • Baking paper
  • Brush

Preparation method

  1. Preheat the oven to 150 °C. Line the base of the spring form with baking paper and grease the edge.
  2. Cut the butter into cubes. Mix the baking flour with the brown sugar, vanilla sugar and a pinch of salt in a large mixing bowl. Add the butter and mix briefly with the mixer until you create a firm pastry dough with no visible lumps of butter. Add the egg and mix briefly until the pastry dough is smooth. Press the pastry over the base and edge of the springform.
  3. Peel the apples, remove the cores and cut the apples into small, evenly-sized chunks. Mix the apple with the caster sugar, honey, cinnamon and cranberries. Divide the apple mixture evenly over the pastry base. Bake the pie for approx. 45 minutes until golden brown and cooked.
  4. Leave the pie to cool on a wire rack. Remove the pie from the springform after 1 hour and leave to cool completely.
  5. Prepare the cake jelly according to the instructions on the package. Brush the top of the pie with the jelly. Leave the pie in the fridge for the jelly to set for at least 30 minutes.

Nutrition value per person/bite

365 kcal
4 g
16 g
10 g
50 g
26 g
3 g

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