Apple Cranberry Almond Pie

For the sugared cranberries dissolve 200 grams of sugar in boiling water. Soak cranberries in sugar water overnight.

The next day drain cranberries and roll in 200 grams of sugar. Let dry on parchment paper for a few hours.

Meanwhile prepare the pie crust by making crumbs with all ingredients except for the water. This is best done with the kneading attachment of a mixer or with your hands.

Add water, one tablespoon at a time and kneed with your hands until you can form into a ball. Chill for at least half an hour in the fridge with plastic wrap.

Cut dough in half, transfer one half back to fridge. Roll out other half larger than your deep-dish pie pan and be sure it covers it completely. I even used a springform as you can see on the pictures. Chill until you are ready with the filling.

For the filling peel apples and slice thinly. Mix with remaining ingredients in a large bowl and pour over pie crust. Put pie back into the fridge.

For the decorated pie crust roll out second half of dough. First create lattice decoration.

Cut out about eight small circles with cookie cutter, line them up, and roll them up. Cut in half and bend rose leaves a little. See step-by-step instructions for further guidance.

Cut out leaves, etc. to your liking and decorate pie with it. Brush with egg wash and sprinkle coarse sugar on top.

Bake pie at 210 degrees Celsius for 20min, then cover fully in aluminium foil and bake for another 30min at 180 degrees Celsius.

Let cool completely before serving and sprinkle with sugared cranberries.