Cranberry and Apple Pie
There's no quicker apple pie recipe.
Step 1
Make quick puff pastry. Place flour in a deep bowl and mix with salt. Cut cold butter into small cubes. Add to the flour. Rub with your hands into crumbs.
Step 2
Pour in very cold, literally ice-cold, water and knead the dough. Work quickly, otherwise it will heat up and you won't get the crispy, flaky texture. Place the dough in a bag, seal it, and refrigerate for an hour.
Step 3
Wash and dry the lingonberries, spreading them on paper towels. Cut the peeled apples into cubes no larger than 1 cm. To prevent them from browning, sprinkle with lemon juice. Combine in a bowl with the lingonberries and sugar. Sprinkle with cornstarch and mix.
Step 4
Separate a small piece of dough (about 1/5). Roll the remaining dough into a thin rectangle measuring 25 x 27 cm. Transfer it to a baking sheet lined with parchment paper.
Step 5
Spread the apple and lingonberry filling on top. Fold the edges of the pie inward by 2–3 cm to cover the fruit and berries around the perimeter. Roll out the remaining dough into a thin layer and cut into strips. Place them on the pie, interlacing them in a lattice pattern. Bake for 30–35 minutes at 190°C. Remove from the oven and drizzle with honey. Serve immediately.
Apple and lingonberry pies are very tender and delicious. They're quick and easy to make. In our family, they're a favorite treat, not only for the kids but for the adults as well. Kids prefer the apple-filled ones, while adults prefer the apple and lingonberry ones.
There's no quicker apple pie recipe. The Russian version was invented by French chef Marie-Antoine Carême, a sort of 19th-century Jamie Oliver—he cooked for Napoleon and Alexander I. It's important to understand the cooking principle, and then experiment: use sweet buns, pears, and lemon zest. Just don't omit the cognac!
The "northern" component in this charlotte can be any northern berries, not just lingonberries. Cranberries (fresh or frozen) or cloudberries (fresh, frozen, or soaked) are excellent choices. Soaked lingonberries can also be used; they will impart a pleasant, spicy flavor.
