Charlotte with apples and cranberries
I don't know about you, but for me, charlotte is totally a fall dish. In the summer, the abundance of berries allows us the luxury of making a lot of tarts and pies with fresh berries, but with the arrival of cold weather, the only thing left in the hostess arsenal is fresh apples. I have already baked Charlotte with apples and with pears, and this time I decided to diversify it and add berries, or rather the only still available aromatic berries - cranberries (do not confuse seasonal fruits and berries with those plastic winter fruits that are sold in supermarkets). For flavor and "warmth" I sprinkled the charlotte with cinnamon. I was very pleased with the result - a juicy and flavorful pie that is so easy to prepare that you can bake it every day.
Constituents(for a mold with a diameter of 24-26 cm):
- eggs - 3 pcs.
- sugar - 1 tbsp.
- flour - 1 tbsp.
- apples - 4 pcs.
- cranberries - 100 gr.
- cinnamon - to taste
Preparation of charlotte with apples and cranberries:
Peel the apples from the seeds and cut into thin slices.
Rinse the cranberries and discard them in a colander.
With a mixer beat eggs with sugar for 3-5 minutes - the mass will turn white and increase in volume two or three times.
Add the flour and mix gently.
Then set aside one-fourth of the sliced apples and add the rest to the batter along with the cranberries and mix gently.
Grease a baking mold with butter and dust with flour.
Pour the dough into the mold and flatten it, and randomly arrange the apple slices on top.
Sprinkle the pie with ground cinnamon.
Bake in a preheated oven at 180 degrees until cooked through - about 40-50 minutes. Check the readiness with a toothpick - it should come out dry from the dough.
Cool the pie slightly and serve.
Enjoy!"
