Oats Cranberry Pie

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  • 70 Minutes
  • 2 Serving

INGREDIENTS

FOR THE CRUST

  • Bagrry’s White Oats - 1 ¼ cup
  • Refined flour (maida) - ¾ cup
  • Sugar - 3 tbsp
  • Salt - 1 tsp
  • Vegetable oil - ½ cup
  • Cold milk - 3 tbsp

FOR THE FILLING

  • Fresh or frozen cranberries - 1 ½ cups
  • Strawberries - ½ cup
  • Apples - 1 cup, peeled, finely diced
  • Fresh lemon juice - 1 tbsp
  • Sugar - ½ cup
  • Corn starch - 3 tbsp
  • Salt - ¼ tsp
  • Water - 1 tsp
  • Egg white - 1

PREPARATION

FOR THE CRUST

  • Roast Bagrry’s White Oats in a pan till it turns golden brown
  • Let it cool and then grind to a powder
  • In a small bowl, combine the flour, sugar and salt
  • Whisk together the oil and milk and pour over the flour mixture
  • Mix until the dry ingredients are completely moistened and turn into a soft dough
  • Using your fingers, press the dough evenly over the bottom and over the sides of the baking dish, partly covering the rim

FOR THE FILLING

  • Combine cranberries, strawberries, apples and lemon juice in a large bowl. Sprinkle with sugar, corn starch, and salt; toss well to coat. Spoon mixture into prepared pie dough (layered onto the baking dish)
  • Gently roll remaining pie dough into a rectangular strips
  • Cut dough lengthwise into 10 strips. Arrange in a lattice design over the filling as shown in the image
  • Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture
  • Bake at 350°C for 55 minutes or until crust is golden and filling starts bubbling, shielding the edges of pie crust with foil, if it starts to burn
  • Cool the pie completely on a wire rack before slicing

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