Cherry Cranberry Pie


  • Dislove the sugar in the water and set aside. Cream the butter and salt. Add 1/3 of the water and 1/3 of the flour and mix until combined. Add the rest of the water and flour. 
  • Mix to combined. 
  • Divide into 9oz pieces. 
  • Chill the dough. 
  • Roll it out to line the pie pan (~250g). 
  • Fill the desired shell with the filling. 
  • Add lattice topping if desired.

  • Bake at 400F for 40 minutes.
  • Brush the baked tart with Harmony Sublimo.

About this Recipe:

Complexity level:  

Tips & Trick:

Depending on the size of the pie you're making, you can adapt the recipe to be just perfect for you. To make a larger pie, follow the measurements above. For a smaller pie, try the following: 

Mini Pie dough – 40 grams

Filling - Mix
60g Topfil Plus Cherry
6g Fresh or Frozen Chopped Cranberries


Related recipes