Cranberry Pie with Coconut Chips
Looking for a little treat? The Cranberry-Pie with coconut chips from Spoonsparrow is just the thing!
Ingredients
- 125 g butter (+ 1 tsp for the pan)
- 250 g spelt whole‑grain flour
- 75 g shredded coconut
- 1 pinch salt
- 100 g coconut blossom sugar
- 4 eggs
- 400 g red cranberries
- 250 g quark (20% fat in cream)
- 50 g ground almonds
- 30 g coconut chips (2 tbsp)
- legume for blind baking
Instructions
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1.
Mix butter, 200 g flour, shredded coconut, a pinch of salt and 30 g coconut blossom sugar into fine crumbs. Add one egg and quickly stir into a smooth dough. Flatten the dough, place it in a greased pan, press evenly and form a small edge. Prick the bottom several times with a fork, cover with parchment paper, add the legumes on top, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 10 minutes.
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2.
Meanwhile, rinse, wash and pat dry the cranberries. Mix quark with almonds and stir in the remaining eggs, flour and sugar until smooth. Remove the dough from the oven, spread the quark mixture over the base, and arrange the berries on top. Reduce the heat to 180 °C, return the pie to the oven and bake for an additional 35 minutes. Serve warm or chilled, sprinkled with coconut chips as desired.
