Cooking description:
You can use honey or light corn syrup instead of molasses.
Appointment: For children / For dessert / For a festive table
Main Ingredient: Berries / Cranberries / Dough / Flour / Caramel
Dish: Baking / Pies
Cuisine geography: American
Ingredients:
- Butter - 12 Art. spoons
- Molasses - 1 tbsp. a spoon
- Baking powder - 2 teaspoons
- Salt - 1 Teaspoon
- Eggs - 3 Pieces
- Vanilla extract - 1/2 Teaspoon
- Almond extract - 1/4 Teaspoon
- Orange or lemon juice - 1 tbsp. a spoon
- Ground cinnamon - 1/4 Teaspoon
- Nutmeg - 1 Pinch
- Whipped Cream - - To taste
Servings: 8
How to make Inverted Cranberry Caramel Pie
1. Preheat oven to 190 degrees. Grease a baking dish with butter and cover the bottom with parchment paper. In a medium saucepan over medium heat, combine brown sugar, 4 tablespoons ghee, molasses, and 1/4 cup water and bring to a boil. Stir well and pour into prepared mold. Set aside.
2. Sift flour, sugar, baking powder and salt together into a bowl or onto a sheet of waxed paper and set aside. In a bowl, beat eggs and sour cream with a mixer on medium speed. Add seasonings of your choice. Add remaining ghee (1/2 cup) and beat. Add flour mixture and beat until smooth.
3. Place the cranberries in a mold on top of the caramel layer and press lightly. Pour the dough over the top and smooth with a spatula.
4. Bake the pie in the center of the oven until golden brown, 30 to 45 minutes. Then remove from oven and chill in a mold for 15 minutes.
5. Tip the cake onto a platter so that the caramel is on top. Remove the parchment paper. Serve warm with whipped cream.