Fragrant pie with cranberries and pears

Combine ice water and vinegar. In a large bowl, mix flour, cornstarch, salt and sugar.

For convenience, you can divide all the ingredients for the dough in half and make the dough in two passes.

Cut cold butter into cubes. Put in flour and mix. Then grind into crumbs, adding almost all the water with vinegar. If the mass turns out to be rather dry, add a spoonful of the remaining water.

Do not pour in all the water at once, but adjust the amount yourself. The finished dough should come together well.

Sprinkle the table with flour, put the dough on it and knead lightly, collecting it into a ball. Flatten it, wrap in cling film and refrigerate for 1 hour.

If you did not divide the ingredients in half at the very beginning, then divide the already prepared ball of dough into two parts. Flatten and wrap each piece individually.

Take out one piece of dough and let it rest for 10 minutes. On a floured board, roll out the dough into a round about 30 cm in diameter.

Sprinkle the bottom with a teaspoon of flour and the same amount of sugar. Cut off the excess edges, leaving about 2 cm of dough behind the sides. Place the mold in the refrigerator for 30-60 minutes while you prepare the rest.

Line a baking sheet with parchment paper. Roll out the second part of the dough into a round layer with a diameter of 30 cm. Cut out strips. Weave a few braids out of them or leave it as it is. Transfer to a baking sheet and refrigerate as well.

Pour pear juice into a saucepan. Bring to a boil over medium heat. Boil, stirring, for about 10 minutes. There should be about ¼ cup of liquid left. Remove from stove.

Mix two types of sugar, starch and spices. Peel the pears and cut into small thin pieces. Mix them in a bowl with cranberries, pear and lemon juice. Add sugar mass and mix thoroughly.

Frozen cranberries do not need to be thawed.

Place braids of dough on top or make a braid out of strips. Fasten the edges of the dough, trying to make it beautiful. Place in refrigerator for 20 minutes.

Put in the oven for 15 minutes. Then lower the temperature to 180°C and bake for approximately 55 minutes more. The dough should be browned and the filling should be bubbling.

If the edges are browning too quickly, you can cover them with foil.