Sloppy Einkorn Cranberry Pie

This recipe combines two of my favorite things – pie and cranberries. Whenever my little ones ask for pie but I don’t feel like rolling out a crust, I use my sloppy crust – dough that I can smooth onto a pan with a spoon, without using my hands at all. Here is another version.  It can be made as nicely as you care to, you can spread it up the sides of a pan or just leave it flat. The filling can be your favorite cranberry sauce recipe (mine is here), just add a couple of tablespoons of flour so it firms up. The picture below was taken when it was still warm so the filling is a bit runny but when it cools down completely, no juice comes out when sliced, and as delicious as it is fresh out of the oven, it gets so much better if allowed to rest in the refrigerator overnight. It’s so good I can eat the whole thing by myself! 🙂

HOW TO MAKE SLOPPY EINKORN CRANBERRY 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.

Print Recipe

Sloppy Einkorn Cranberry Pie

A pie from scratch without having to roll out the crust, with cranberry sauce-like filling.

Prep Time10 minutes mins

Cook Time1 hour hr

Course: Dessert

Servings: 1 pie

Author: Valeria - Beets 'n Bones blog

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.