ingredients

350 g Brioche flour with 5 Francine cereals
1 packet Brioche Francine Special Yeast
3 apples
250 g of cranberries
3 c. to s. white sugar
1 sachet of vanilla sugar
2 tbsp. to s. quince jelly
25 g of butter
1 knob of butter for the mold

Steps

Step 1

Prepare the brioche dough according to the instructions on the back of the package Brioche 5 flour Francine cereals.

Lay the dough on a floured work surface and break it by folding it and folding it several times on itself.

Place the dough in a pre-buttered pie plate. Filming and booking in a cool place.

Preheat the oven to 200 ° C (item 7).

2nd step

Make a cranberry compote with the sugar (15 to 20 min).

Peel the apples, cut them into quarters and remove the pips.

Melt the 25 g butter in a skillet and brown the rounded side of the apple pieces with the vanilla sugar.

Step 3

Brush the bun, which has risen, with quince jelly, then put in the apple quarters. Sprinkle with cranberries.

Lower the oven to 180 ° C (tea 6) and bake the pie for 20 minutes.

Cover with aluminum foil and cook another 10 to 15 minutes.

Let cool before serving.