Blueberry Pie

First, let's make the dough for the pie crust. First of all, preheat the oven to 175°C. Melt the butter. Then whisk the eggs and sugar with a whisk until the mixture lightens and becomes airy.

Next, mix the flour, baking powder, and cinnamon, sift all the dry ingredients into a bowl with the egg-sugar mixture, add the milk and melted butter, and mix gently. There is no need for prolonged mixing, stop mixing as soon as the dry flour is no longer visible.

Line a rectangular baking dish with parchment paper and pour in the batter.

Evenly distribute cranberries on top. Then bake the pie in the oven for 25 minutes.

To make the caramel and nut crust of the pie, combine all the topping ingredients in a small saucepan or pot: butter, sugar, flour, milk, and almond flakes.

Place it over low heat and warm it up, stirring, until the butter melts and all the ingredients combine. If you don't have almond flakes, use peeled chopped almonds. To peel almonds, briefly put them in boiling water, then the skin easily comes off with your hands. Then, chop the peeled almonds with a knife.

Remove the partially baked pie from the oven.

Then evenly cover with a caramel nut layer.

Put it in the oven for another 15 minutes until it becomes noticeably golden.