Sloppy Einkorn Cranberry Pie
A pie from scratch without having to roll out the crust, with cranberry sauce-like filling.
Servings: 1 pie
Ingredients
CRUST
- 1 cup einkorn all-purpose or whole ground
- 1/4 teaspoon salt
- 4 tablespoons 55g butter, cubed
- 1/2 cup farmers cheese or ricotta cheese how to make farmers cheese
- 1/4 cup milk kefir or buttermilk (how to make kefir)
FILLING
- 3 cups cranberries
- 1 cup sugar
- Zest of one orange
- Juice of one orange 1/3 cup
- 2 tablespoons einkorn flour
- A sprinkle of spices of your choice cinnamon, ginger, nutmeg, etc.. I like the taste of cardamom with cranberries.
Instructions
- Make crust:
- Pre-heat oven to 350ºF. Prepare a pan with removable sides (I use 8") and line it with parchment paper.
- Toss flour and salt into a food processor (I use mini), add butter and pulse a couple of times until you see crumbs.
- Add farmers cheese (or ricotta) and milk (or kefir, or buttermilk) and process until paste-like dough comes together. It will be soft and messy.
- Transfer the dough into the pan with a spoon, and smooth it out in a shape of a pie crust.
- Bake for 10 minutes.
- Make filling:
- Combine all ingredients together, place on top of crust, and bake for 50 minutes.
- Cool slightly before removing the sides of the pan (about an hour in the fridge). Then spoon or brush on the syrup that pools around the base onto the top of the pie. I use a spatula to transfer my cranberry pie to a serving dish.
Notes
If you can, try to keep this cranberry pie in the refrigerator overnight, it gets exponentially better then.