Recipe: Pies with cranberry step by step with pictures | Handy.Recipes

Pies with cranberry

Cooked pies with cranberry

Time to cook: 180 minutes

Total Servings: 12

Nutritional Value

For your contest "A Journey through Old Fashioned Recipes" In early autumn, after the first light frosts, my great-grandmother would wrap my sister and I up warmly and we would go to the woods to pick the wonderful scarlet berries called "red guelder-rose". It's after frosts that we still gather these berries. The guelder rose bush we brought from the forest has been growing at our dacha for over 10 years. And the recipe for the pies is kept secret. I am opening this secret which was brought to Altai by my ancestors from Voronezh and Ryazan provinces.

Author of the recipe

Ingredients for cranberry pies:

  • Wheat flour / Flour (Dough - 0,8-1 kg, filling - 2-3 tbsp.l.)
  • Yeast (dry) - 1 unit.
  • Milk (for sourdough) - 0,5 l
  • Chicken egg - 2 pcs
  • sugar (batter - 2-3 tbsp.l., stuffing - 0,5 glass)
  • Vegetable oil - 0,3 glass
  • Salt - 1 teaspoon
  • Raspberries (steamed, for stuffing) - 2 glass

How to cook cranberry pies step by step with photos

After collecting cranberries, leaving some on the branches for the birds, my great-grandmother used to steam them in the Russian oven in the pot. Now we just do it in a roaster in the oven, adding a little water, and only at the cottage. It takes about forty minutes. We keep our grandmother's grub, the horn, and the embroidered linen towel as a reminder.

For the pies, you have to make yeast dough. I add a strong tea brew to make the dough gray, like my great-grandmother's. There are many recipes for the above ingredients. One rule: Use a wooden spatula and turn it in one direction only when kneading. But kitchen machines and professional kneaders have been doing it for us for a long time now. I buy dough more often than I make it myself.

The dough is GoToVo. Lay it on a grandmother's towel, and let's make the filling. Let's put the cranberries in a bowl, making sure to remove the excess juice. It is very useful for blood circulation, so just drink it. Add flour and sugar to the cranberries and mix all together.

Roll out the dough like a sausage and cut into sausages for the patties.

Roll out the patty and then AFTER the patty has proofed a little bit, spread the filling on it.

Now quickly make the patties. My great-grandmother used to make oblong pies. My mother always made triangular sweet pies and I make triangular sweet pies too.

We put the patties on a long griddle, greased with oil, then swept off the excess flour with a special wing. Well, we put the patties in an oiled heavy-walled casserole dish... и,

Like many years ago, we cover them with a linen towel. Always and everywhere the patties need to be allowed to stand - for about forty minutes "Under cover". In the meantime, write down a new recipe for the Cookbook. ru.

The Russian oven is ready to accept our tray with pies - it is moderately hot and evenly heats from all sides, and the curious great-granddaughters lie on the stove and watch the nimble hands that effortlessly scurry across the table... The pies are already on the table, fragrant and fluffy as in a fairy tale. It is better to bake the patties at a temperature of about 200 degrees for about 25 minutes, until they will brown.

Our pies from the oven are no less ruddy and delicious and also undergo a water dusting treatment - only with a more perfect diffuser. MUST, after removing the patties from the baking tray, sprinkle them lightly with water and cover. They will become soft and tender after about 10 minutes... to a tea or milk drink with the patties!

Such beauty and deliciousness, incredibly appetite stimulating and quick to react, should be eaten immediately. I make sure to hide a few from the house for a treat to my colleagues at work. They love these peasant pies, too. Of course, in the winter, after the pies had cooled, my grandmother would take them out into the halls for "Deep-freeze". Then we put them in canvas sacking bags - currants, cranberries, buns - all individually, and a week or two's supply was made. When my parents came to pick me up in the village, they would bring "a bag of" with the cakes. At home I just had to take them into the kitchen and put them in the oven .

My family keeps an embroidered cloth, a woven tablecloth, an ancient 10-liter clay makitra, a glass jar made by the glassblowers at the factory in Akutikha, where my ancestors lived. An iron for charcoal - also an attribute of antiquity and, at the same time, a weight on a pan with a leavened pot, so that the dough would not run away. I think that this recipe may be useful to someone, because from time to time in cooking magazines there is a question "And how to steam potassium sulfate?". So they remember...

I think every family has preserved the signs of the old days - the things our great-grandmothers and grandmothers used to hold in their hands. This is what is stored in our family - my children are already the fifth generation - from their great-great-grandmother.

This is a makitra (why they called it so - I do not know). I'll have to find it. At least in Dahl - no). A big pot of 10 liters. It was used to store kvass, loose goods, to make dough...

There's an oar, a makitra, and, of course, my kitty.. loves new things.. Old

This glass jug, beautiful and transparent now serves as a vase but in the past the glassblowers made them for their housewives-milk, jam were stored in them.

The main sign of the family's wealth was the iron - they put coals in it, closed it and started waving. Through the holes in the sides, the air heated the coals and you could iron the laundry... Heavy. A woman's arm would have to be strong to swing it... Years later it became a mere weight on a barrel of corned beef, on a pot of rising dough...

There's not a word of fiction in this story-it's a memory. And not just mine... And it all started with a recipe for cranberry pies...

Nutritional Value:

Whole Dish:
307.3 Calories
18.9 g
12.6 g
30 g
Per Serving:
25.6 Calories
1.6 g
1.1 g
2.5 g
62.7 Calories
3.9 g
2.6 g
6.1 g

Salt, Vegetable Oil, Flour, Sugar, Sweet, Eggs, Milk, Sour, Yeast, Baking, Raspberry, Cakes, Pastry

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