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1 roll puff pastry
3 free-range organic eggs (L)
125 grams caster sugar
60 grams butter
3 tablespoons wheat flour
225 ml buttermilk
1 tablespoon orange peel zest
½ teaspoon vanilla extract
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon salt
225 – 250 grams cranberries
optional: icing sugar, to taste
We are making an American Cranberry Pie. nice and fresh with buttermilk! So that this pie is sweet but still balanced by also a little sour of the buttermilk and the cranberries. No kids stuff today! The pie is made super fast and sprinkled with icing sugar it looks absoluteley beautiful. Delicious and and beautiful, what more could we want? At the moment only tea and coffee, to go with the pie ;))
How to make a Cranberry Buttermilk Pie
First get the Pie base ready
Grease the baking tin well.
Place the tin. over the dough
Poke holes in the doug and cut it off.
Press baking paper in the baking tin.
Press the cut off dough firmly in the tin and were you miss some dough stick some on, to repare
Place the dough in the baking tin and roll the edge.
Wrap the pie base and place it in the refrigetor.
How to make the cranberry buttermilk filling
Put eggs, sugar and flour in a bowl.
Add the cooled butter to the bowl as well.
Also pour the buttermilk into the bowl,
Finally add orange zest, vanilla, nutmeg and salt to the bowl.
Mix it all until well combined.
Pour the mixture into the pie base.
Preheat the oven to 200°C and slide the wire rack up to 1/3 in the oven
Sprinkle the craberries evenly over the top.
Bake the pie for 50-60 minutes until golden brown.
Allow the pie to cool in the baking tin, on a wire rack.
.Sift icing sugar over the Cranberry Buttermilk Pie, just before serving, the pie tastes delicious with coffee or tea!