Speaking once more about aronia, when I finished to prepare my homemade aronia juice, I decided I would conserve the berries to which I extracted the nectar from in freezer. Then Klaus’ granny gave me a fantastic hint: she suggested I could use them in a pie.
And here it is!
Actually the taste was far beyond the expectations! This berries are truly versatile. In order to eliminate the tartness inborn in aronia berries, I used, again advised from Klapsu’s granny, apple jam that with its sweetness takes completely away every trace of sourness.
- 27 cm baking tin
For the dough
- 100 gr of butter
- 100 gr of caster sugar
- 1 egg
- 200 gr of all purpose flour
- 1 teaspoon of baking powder
For the filling
- 300 gr of quark here it's called rahka, you could also substitute it with ricotta cheese
- 200 gr of apple jam
- 200 gr of aronia berries
- 1 egg
- Preheat the oven to 180°C/350°F.
- Mix all the dough ingredients together and work them till you'll have a smooth but solid mixture. Let it rest.
- Meanwhile mix the quark with the egg until you get a creamy texture.
- Add the apple jam and the berries.
- With a rolling pin, roll the dough and place it in a baking tin that you previously had buttered.
- Pour the filling inside the dough shell and bake it for 25 minutes.
Simple, quick and delicious!
* For me it was not necessary to add sugar in the filling because the sweetness of the apple jam was enough, but if you’d like it still sweeter, you can add some 50 gr of sugar!
I made your lovely Arona pie last night since l had all the ingredients. There is however a vital piece of information missing , the size of the tin you used!
So l had too much pastry, as l must have used a smaller tin than yours and it didn’t have the same deep colour as yours, but it was delicious.
Hello, Fiona! I’m so happy to hear your pie turned out delicious! You’re right, I should have mentioned the size of the tin, which was the standard size here in Finland, that is 27 cm. I’ll add it to the recipe for future reference!