Upside-Down Cranberry Pie with Pistachios
Baking and Desserts | Russian cuisine
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
It is important to carefully remove the pie from the pan. For this, it is best to cool it first, then use a silicone spatula to separate the edges of the pie from the pan. Choose a plate that fits well. Cover the pie with the plate and flip it over. After that, tap the pan gently to help the bottom of the pie release more easily.
Ingredients
- Dried cranberries with sugar - 12.3 oz
- Butter - 7.1 oz
- Brown Sugar - 5.3 oz
- Corn Starch - 2 tablespoons
- Pistachios - 1.8 oz
- Nutmeg - 2 tablespoons
- Farm fresh eggs - 3 pieces
- Milk - 3 fl oz
- Vanilla salt - 0.4 oz
- Baking Powder - 0.4 oz
- Wheat Flour - 4.2 oz
- Buckwheat Groats - 1.8 oz
Step by Step guide
Step 1
Take a skillet that can go directly from the stove to the oven. I use a skillet with a removable handle.
Step 2
In a skillet with high sides, melt about 70 grams of butter, add 50 grams of sugar, stirring gradually until bubbles appear. Once they do, add the cranberries (straight from the freezer) and mix well.
Step 3
Once the cranberries are heated and release juice, add 2 tablespoons of cornstarch and mix well.
Step 4
Crush the pistachios in a mortar or by another available method into a coarse crumb (not flour) so that they can be felt in the pie.
Step 5
Turn off the heat and let it sit for a bit. Level it out and sprinkle with nutmeg on top (if desired, you can also replace it with ground cinnamon).
Step 6
Preheat the oven to 356°F.
Step 7
Soften 130 grams of butter to room temperature and beat it with 100 grams of sugar and vanilla sugar.
Step 8
With the mixer running, add 3 eggs and milk. Do not overbeat the batter, or whey will separate.
Step 9
Finally, with the mixer running, add the sifted flour, buckwheat flour, ground pistachios, and baking powder and mix well. The batter should have the consistency of thick sour cream; if necessary, you can add a little more milk.
Step 10
Pour the batter over the cranberries in the skillet.
Step 11
WARNING — the batter should be poured or placed in small portions, trying to distribute it evenly over the cranberries; otherwise, it will start to push the cranberries to the edges of the pan with its weight. Therefore, it is recommended to use a sufficiently wide pan so that the layer of batter is not too thick. The batter should be spread so that it completely covers the cranberries. It is most convenient to do this with a silicone spatula with thin edges.
Step 12
Bake for 25–30 minutes until ready, checking doneness with a toothpick.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.