Cranberry pie

Brownies with ginger

• 200 GRAM FLOUR
• 175 GRAM SUGAR
• 75 GRAM BUTTER, cold in cubes
• 250 GRAM CRANBERRIES
• 75 GRAM ALMONDS, shaved
• 3 EGGS, split

• 100 GRAM FLOUR
• 150 GRAM SUGAR
• 2 EGGS
• 4 BOLLS PRESERVED GINGER, chopped
• 250 GRAM CHOCOLATE, chopped
• 50 GRAM WALNUTS, chopped
• 150 GRAM BUTTER

Mix the flour with the butter, 75 gram sugar and 1 egg yolk. The other egg yolks are not used. Knead this mixture well, roll it out and line a greased baking pan with it. Put it in the fridge for 1 hour. Bake the pie 15 minutes blind at 180 degrees Celsius; take out the filling and bake 5 minutes more at 150 degrees Celsius. In the meantime, beat the egg whites until fluffy, slowly add the remaining sugar. Add the cranberries and half of the almonds and pour this into the pie. Sprinkle the remaining almonds on top and bake the pie 45 minutes at 150 degrees Celsius.

Melt half of the chocolate in the microwave. Beat the butter, sugar and eggs for 4-5 minutes. Add the melted chocolate, the walnuts and the ginger. Carefully stir in the flour and finally the remaining chopped chocolate. Pour this batter in a greased rectangular baking pan and bake 30 minutes at 180 degrees Celsius. Allow the brownies to cool down and cut them in squares.