Fragrant Cranberry Walnut Pie
1.
Pie crust production: low-gluten flour and cocoa powder are mixed and sieved and mixed with fine sugar in a bowl
2.
Cut the butter into small pieces and mix with the sifted flour. Grab and rub hard with your hands to mix the oil and powder evenly. Presents the state of coarse corn flour
3.
Pour in the water, knead it into a smooth dough, wrap it in plastic wrap, and keep it in the refrigerator for 1 hour. You don't need to refrigerate it in winter.
4.
Sprinkle a thin layer of flour on the mat to prevent sticking, put the refrigerated pie crust dough on the chopping board and start rolling it out.
5.
Spread the rolled dough on the pie pan, and gently press against the bottom of the circle with your hand to make the pie wrapper fit the pie pan, and roll the dough over the pie pan so that the excess pie wrapper can be removed.
6.
Use a toothpick or fork to pierce some small holes in the bottom of the pie crust to prevent the pie crust from swelling.
7.
Spread a piece of greased paper or tin foil on the pie crust, put some beans or small stones on the greased paper and tin foil, then put it in the second to last layer of the preheated oven, and bake at 180℃ for 15 minutes. Let cool.
8.
How to make cranberry walnut filling: brown sugar, sugar, water, and cut into small pieces of butter are put into a glass bowl, put in a microwave oven on high heat for 1 minute, take out and stir the sugar and oil to melt. Or put it in a pot until it melts.
9.
Wait until the sugar liquid has cooled until it is not hot, pour in the beaten egg liquid, stir evenly, pour the peach kernels and cranberries into the liquid, mix well and serve as walnut filling.
10.
Pour the walnut filling into the baked pie crust and spread evenly.
11.
Preheat the oven and fire up and down to 170°C, the second to last floor. Bake for 30-35 minutes, and the baking time depends on the oven. The temperature of each oven is different.
12.
After baking, you can brush it with honey or a little butter to brighten it up.
Tips:
1 I tried to bake this walnut pie with raw kernels, but found that the taste is less astringent than cooked walnuts, and it tastes better
2 Walnuts and cranberries must fill the whole pie crust, otherwise the added egg sugar liquid will sink to the bottom
3 Make some small holes under the pie skin to prevent bulging. Be sure to add small beans or pebbles to the top of the pie to shape the pie.
