Petite jam pie

Ingredients:

For the jam:

450 gr.of fresh cranberry

• 250 gr. cane sugar (or brown sugar)

• 125 gr. water (or apple juice)

• ½ teaspoon of ground cinnamon.

For the pie:

250 gr. of flour

• 125 gr. of softened butter

• 60 gr. of white yogurt

• 1 teaspoon of baking powder

• 1 pinch of salt

• 3 apples

Preparing the jam: wash the cranberries and put them in a heavy saucepan with all the remaining ingredients; Cook over low heat for 45 minutes, stirring often with a wood spoon. If necessary, add a little bit of water; Reduce the cranberry into puree using a food mill; Meanwhile, prepare the sterilizing jars with boiling water in a pot for about 10 minutes; Remove the jars, wait a few minutes to let them cool, then pour in the hot jam; For the pie, sift the flour with the baking powder and mix it with the butter (it’s better to do it with a stand mixer in order not to heat the butter with the heat of your hands) Add yogurt and sugar and mix until you obtain a homogeneous mixture, then make a ball; Cover the dough with plastic film and let it rest in the fridge for 30 minutes; Preheat the oven to 180 °, butter a pie plate, then peel, seed and chop the apples, set aside; Take out the dough, cut it into two and spread each piece thick about 4-5 mm; Put a portion of the dough on the tray and “sprinkle” with some jam, and then add the apples (make sure to do cover the edges); Put the second part of the dough over and close pressing with your fingers; Make a couple of holes in the middle of the pie, brush with the egg yolk beaten and cook about 35 minutes; Sprinkle with icing sugar and serve the cake warm with ice cream if you like.

For small individual pies: follow the instructions and bake sperate in a cupcake tin.

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