Cranberry Upside-Down Pie

Ingredients:

Cranberry filling

• 2 tablespoons melted butter, plus extra for greasing
• 600 g frozen cranberries
• 2/3 cup sugar
• Zest and juice of 1 orange

Dough

• 220 g butter, room temperature
• 1.5 cups of sugar
• 3/4 cup heavy cream
• 4 large eggs
• 2 tsp vanilla extract
• 1 teaspoon almond extract
• 3 cups premium flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp. honey
• Whipped cream for serving

Preparation:

1. Preheat the oven to 230°C (430°F). Place a cooling rack on a rimmed baking sheet. Grease the bottom and sides of a 9-inch (23 cm) round baking pan with butter. Line with parchment paper and grease the parchment paper as well.
2. Prepare the fillingCombine the cranberries, butter, sugar, orange zest, and juice in a prepared pan (the butter will clump due to the cold berries—this is normal). Bake for 40-45 minutes, until the cranberries are very soft and caramelized.
3. In a large bowl, beat the butter, sugar, cream, eggs, vanilla extract, and almond extract with a mixer on medium speed until combined. Add the flour, baking powder, and salt and beat again with a mixer.
4. Make an upside-down pieReduce the oven temperature to 180°C (350°F). Pour the batter over the cranberries and smooth the top with a rubber spatula (some of the berry juice will ooze out). Tap the pan three times to distribute the batter evenly. Bake for 65-70 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Cool the pie on the prepared rack for 10 minutes. Invert onto the rack and remove the parchment. Place any berries that may have fallen or stuck to the pan on top. Let cool completely on the rack for 1 hour. Before serving, brush the top of the pie with honey and add a dollop of whipped cream to the center.