Breton apple pie

4 servings
2 hours

Breton pie is a representative of classic French cuisine. The famous Breton pie appeared in the 18th century in the northwestern region of France, Brittany. It was made from buckwheat flour and served for meat. Over time, the pie changed and many different recipes appeared. One of them I want to share with you today. Breton apple pie tastes somewhat like an ordinary cupcake, and cranberries and apples give the pie an aroma and a pleasant sweet and sour taste. To prepare dough for the pie, you need to take the amount of butter necessary for the recipe, add sugar to it, rub with a fork and beat with a mixer for about 2 minutes. Add a pinch of salt and mix well. Add an egg and yolks separated from the eggs to the resulting mass. Beat everything again with a mixer. This pie is good to cook in the case when egg yolks remain after cooking another dish. And the product does not have to be thrown away and a quick tasty dessert can be made. Then sift through the flour and add to the bowl. Now scoop the dough thoroughly with a spoon. It must be homogeneous. The dough is ready. Let's move on to the filling. If you use frozen cranberry berries, then you do not need to defrost them. They can ruin the colour of the pie. Add cranberries to the resulting dough, gently mix so that the berries evenly spread across the dough and remain intact. To make this pie, cranberries can be replaced with any sour berries, lingonberries or cherries. In the case of cherries, if it is fresh, then carefully remove the bones, if frozen, then as in the case of cranberries, it is better not to defrost. For baking, we need a mold with a diameter of 20 cm. You can not lubricate it with anything - the dough should not be pestered due to enough butter. Put the dough in the mold and smooth the top. After that, we put the tin with the pie in the refrigerator for an hour and a half. While the pie is cooling, clean the apples from the skin and bones and cut into wedges. Heat the oven to 190 degrees. When the pie is cooled, we take it out and put the apples in wedges on the dough, deepening the pieces a little into the dough. Bake at a temperature of 180 degrees for about 45 minutes. Apples should brown but not burn, so we check the pie during the baking process. Cool the finished pie for 10 minutes in a mold. Then we take it out on a dish and let it cool down. Sprinkle the finished pie with sifted caster sugar before serving. Breton apple pie is ready.