Lingonberry pie: how to cook? Video
Lingonberry pie is a true gourmet treat. And it is prepared much easier than classic dessert pies with apples or strawberries. Do you want to really surprise your guests and be known as an excellent culinary specialist? Stock up on ripe, bitter-sour berries from summer, which will be the most suitable filling for a delicious sweet pie.
Ingredients: – 400 g fresh or frozen lingonberries, – 250 g flour, – 200 g butter, – 4 eggs, – 200 g icing sugar, – 100 g granulated sugar, – 5 g baking powder, – 1 g vanillin or 5 g vanilla sugar – almonds.
Pre-defrost the frozen berries at room temperature and drain the water from it, otherwise the cake will turn sour. Rinse fresh lingonberries well under running water and dry in a colander and on a towel. Creamy little for making the dough should be soft, at room temperature. Beat the butter with a mixer, pouring the icing sugar into it. While whisking, add the raw chicken eggs one at a time. The next step is to add flour and vanillin, last of all – baking powder. You should have a firm, smooth dough.
A baking dish, split or silicone, grease with butter and sprinkle with flour. A form with a diameter of 24 cm is suitable for such a number of ingredients.Put the dough cake formed by your hands into it, flatten with a spoon or spatula, bending the edges in the form of sides so that the filling does not leak out during the cooking process. Spread the lingonberries over the dough. Sprinkle the berries with granulated sugar, top with a generous layer of almonds. Put the pie in an oven preheated to 180 ° C for 40 minutes.
If desired, the pie can be made even tastier if you have fresh sour cream of 15–20% fat on hand. For the cream, whisk 200 g of sour cream with 150 g of sugar and spread it over a hot pie just taken out of the oven. Let the dessert cool
Lingonberry pie made from yeast dough
Ingredients: – 700 g flour, – 280 ml milk, – 1 tbsp. dry instant yeast, – 80 g of margarine, – 450 g of sugar, – 2 eggs, – 1 g of vanillin, – salt, – 400 g of lingonberries, – 1 tbsp. l starch.
Prepare the lingonberries as in the previous recipe. For dough, heat the milk to 40 ° C. Pour yeast into it, mix well and leave for 10 minutes. Melt the margarine in a water bath. Mash 150 g of sugar with one raw egg. Pour margarine, egg with sugar into milk, add vanillin and salt. Slowly add flour, kneading the dough until it stops sticking to your hands. Leave the dough under a rag towel in a warm place for 1,5 hours.
Divide the finished dough into two unequal parts. Roll out most of it 1–0,7 cm thick and place on a baking sheet greased with margarine. Mix the lingonberries with the remaining sugar and starch. Cover the future yeast cake with the filling.
Roll out the second part of the dough no more than 0,3 cm thick and cut into strips of 4 cm. Lay them on a wire rack on the cake. Leave to stand for 10-15 minutes. Brush the top of the pie with whipped yolk. Bake at 180 ° C for no longer than 25-30 minutes.