Pie with lingonberries and apples – 4 regular recipes

Pie with lingonberries and apples – 4 regular recipes

Ksyusha Garastyuk • 06/30/2019

At the end of August - beginning of September, the lingonberry harvest season begins. This berry is useful, therefore, at any capacity, it is recommended to add it to the diet. It is mixed with various fruits, which soften its bitterness. Pie with lingonberries and apples is an impeccable example of such a combination.

The berry is good with both yeast dough and puff pastry. You can even make a jellied pie if you don't have time. With all this, it is not at all necessary to eat the freshest berries (although they certainly have more necessary parameters); you can replace them with frozen lingonberries.

This berry successfully harmonizes with creamy ingredients and sweetish additives. That’s why vanilla and sweet powder are welcome in recipes. And cinnamon is usually used with apples.

Layer pie with lingonberries and apples

Lingonberries mix well with crispy puff pastry. Sour cream filling will give you sweetness and a mind-blowing creamy flavor that will blow your mind the first time.

Ingredients:

• 2 layers of puff pastry;
• 2 apples;
• 300 gr. lingonberries;
• 3 tbsp. sour cream;
• 2 testicles;
• 150 gr. Sahara;
• 50 gr. butter

Manufacturing:

1. Be sure to defrost the dough if it was stored in the freezer.
2. Cut the apples into medium cubes, fry in butter with a little sugar. They should become soft and caramelized.
3. Mix cooled apples with lingonberries. Stir carefully so as not to crush the berries.
4. Beat 1 egg with sour cream with a mixer. Pour this mixture into the apples and lingonberries.
5. Roll out the dough. Place one layer on a greased baking sheet. Place the filling. Cover the pie with the second layer of dough. Make holes all over the surface of the pie so that the pie can “breathe” while baking.
6. Beat the second egg with a fork, add a little cold water and pass through a strainer. Grease the pie with the purchased melange.
7. Bake for half an hour at 200°C.

Shortbread apple-lingonberry pie

The combination of fruits and berries is a good solution for the inside of shortbread. Moreover, this pie looks great. Decorate it with sweet powder. To bake this cake, it is better to use a round silicone mold.

Ingredients:

• 200 gr. flour;
• 4 apples;
• 200 gr. lingonberries;
• 1 testicle;
• 200 gr. sweet sand;
• 100 gr. butter;
• 2 tbsp. starch;
• 1 tbsp. lemon juice.

Manufacturing:

1. Cut the butter into pieces or grate it on a large grater.
2. Break the egg, add 100 grams of sugar.
3. Add sifted flour evenly. Grind the dough until smooth. Roll it into a ball and leave it under the film for half an hour.
4. Line the bottom of the pan with dough, pressing it firmly. Make the sides.
5. Bake for 15 minutes at 180°C.
6. Cut the apples into cubes (remove the cores and peel the skins), add lingonberries and the remaining sugar. Pour in a little water. Place the berry-fruit mixture over medium heat. Do not bring to a boil, otherwise the lingonberries will become bitter.
7. Add lemon juice and starch. Keep the mixture on the stove in this composition for a few more minutes.
8. Let the inside cool, then place it on the crust.
9. Bake the pie for 40 minutes at 180°C.

Yeast pie with lingonberries and apples

This recipe is for those who prefer hearty traditional baked goods. The dough comes out fluffy, and the sweet inside gives it a special charm. Walnuts make the baked goods incredibly fragrant, and tart cinnamon completes the assortment of flavors.

Ingredients:

• 500 gr. flour;
• 1 glass of sweet sand;
• 2 testicles;
• 1 packet of dry yeast;
• 5 apples;
• 150 gr. lingonberries;
• 100 gr. butter;
• 100 gr. walnuts;
• 1 glass of milk;
• 1 tsp cinnamon.

Manufacturing:

1. Heat half a glass of milk. Add 1 tbsp. sugar and add yeast. Mix thoroughly. Let it brew for a little while – 10 minutes will be enough.
2. Melt the butter (it must cool), pour the remaining milk into it and break 1 egg. Add a pinch of salt and 2 tbsp sugar.
3. Combine both waters. Stir.
4. Sift the flour and add it to the liquid. Knead the dough, leave it in a warm place for 1 hour - during this period of time it should rise.
5. Cut the apples into cubes and simmer in a frying pan until they become soft.
6. Add lingonberries and remaining sugar.
7. Separate a small piece from the dough and roll out the rest. Place the purchased layer on a greased baking sheet. Place the filling. Make thin sausages from a small piece of dough and place them crosswise over the entire surface of the pie.
8. Bake for 40 minutes at 190°C.

Apple-lingonberry pie with kefir dough

A tender, melting dough comes out when you add a drink to it. This jellied pie is prepared without unnecessary hassle. Diversify the taste of baked goods with vanilla - its sweetness will successfully emphasize the light sour taste of the inside.

Ingredients:

• 0.5 l. kefir;
• 100 gr. lingonberries;
• 2 apples;
• 150 gr. Sahara;
• 100 gr. butter;
• 1 cup flour;
• 1 testicle;
• 1 tsp baking powder;
• a pinch of vanillin.

Manufacturing:

1. Mix a drink at room temperature with an egg and sugar. Beat with a mixer.
2. Melt the butter, let it cool and pour into the kefir.
3. Sift the flour, mix with vanilla and baking powder. Add dry mixture to drink.
4. The dough should turn out watery. Add pieces of apples to it - cut them arbitrarily (slices or cubes). Send the berries there too. Stir.
5. Pour the dough into a mold with the highest edges. Bake for 40 minutes at 190°C.

Autumn comfort emanates from baking with lingonberries. To give it the most rich and catchy taste, use spices or nuts.

Pie with apples, lingonberries and sour cream

A fabulously delicious pie with apples, lingonberries and vanilla sour cream will delight even the pickiest gourmet. The recipe is called “the housewife's dream” - preparing the pie is easier than usual, and the result will outshine all expectations.

Ingredients

• 500 g flour
• 2-3 apples
• 450 g sugar
• 400 g sour cream 15-20%
• 300 g lingonberries
• 200 g margarine
• 3 testicles
• 2 tbsp. starch
• 1-1.5 tsp. baking powder
• half a tsp salt

Recipe for making a dish at home

1. Cut the margarine into small pieces and leave for half an hour at room temperature. In the meantime, sort and wash the lingonberries and let the water drain completely. Mix the berries in a small bowl with 150 grams of sugar. Sift the flour through a sieve along with baking powder and salt into a separate bowl, stir.
2. Beat the margarine with a mixer, add about 200 grams of sugar evenly and stir for about 5-6 minutes until it is completely dissolved. Beat raw eggs into the butter cream, beating thoroughly after each time. Add sour cream, spoonful at a time, and mix with a mixer at high speed until the mixture is homogeneous.
3. Mix the flour mixture into the butter mixture with a spatula. Grease a large baking dish with margarine or butter and sprinkle with flour. Wash the apples, remove the core and cut the pulp into thin cubes.
4. Distribute the dough moderately over the bottom of the mold, cover it with apples and berries with sugar. Beat the egg into a bowl, add the remaining sugar and sour cream, add starch and stir with a whisk until smooth. Cover the apple-lingonberry pie with sour cream and place in an oven preheated to 180C.
5. Bake the pie with apples and lingonberries at the indicated temperature for half an hour. Remove the pan, cover with a light towel and leave for at least 15-20 minutes. Enjoy your tea!

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7 pies with lingonberries for lovers of sweet and sour combinations

Try baking with apples, sour cream, chocolate, nuts and more.

1. Shortbread pie with lingonberries

Ingredients

• 160 g flour;
• 80–100 g + 2–3 tablespoons of sugar;
• ground cinnamon - to taste;
• ¼ teaspoon salt;
• 100 g butter;
• 2 egg yolks;
• 1–2 tablespoons of water;
• 300 g lingonberries;
• 2 tablespoons potato starch.

Manufacturing

Combine sifted flour, 80–100 g sugar, cinnamon and salt. Add cool cubed butter and grind into small crumbs.

Add the yolks and stir thoroughly. Gather the dough into a ball. If difficulties arise with this, pour in cool water. Wrap the mixture in cling film and put it in the freezer for half an hour.

Gently mix lingonberries with starch and remaining sugar. Pull out the dough, cut off about a third of it and put a small portion back in the freezer.

Roll out a large piece of dough onto parchment paper into a narrow sheet. Place the workpiece along with the paper in a baking dish and level it.

Distribute the berries over the dough. Cover them with the remaining dough, grated on a large grater. Place the pie in an oven preheated to 180°C for approximately 30 minutes.

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2. Pie with lingonberries and sour cream filling

Ingredients

• 55 g butter;
• 200 g + 1 tablespoon of fat sour cream;
• 100–130 g + 1 teaspoon of sugar;
• 120 g + 1 tablespoon flour;
• 1 teaspoon baking powder;
• 1 testicle;
• vanilla sugar or vanillin - to taste;
• 200 g lingonberries.

Manufacturing

Mix melted butter, 1 tablespoon sour cream and 1 teaspoon sugar. Add 120 g of sifted flour and baking powder and knead the dough.

Use your hands to spread it over the shape, making small edges. Place the pan in the freezer while you prepare the filling.

Beat the remaining sour cream, sugar, flour, egg and vanilla. Place the berries on the chilled dough and pour in the sour cream mixture. Cook the pie for 30–35 minutes at 180°C.

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3. Pie with lingonberries and snow-white chocolate

Ingredients

• 100 g butter;
• 120 g sugar;
• 90 g snow-white chocolate;
• 2 testicles;
• 200 g flour;
• ¼ teaspoon baking powder;
• ¼ teaspoon of soda;
• 130 g lingonberries.

Manufacturing

Melt the butter with sugar and chocolate and cool slightly. Add eggs one at a time and beat the mixture. Sift flour, baking powder and soda together. Pour into butter mixture and stir.

Add berries to the dough. Spread it over a parchment-lined pan. Bake for 30–40 minutes at 180°C.

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• 10 lemon pies you'll make again and again

4. Spicy pie with lingonberries and protein-sour cream cream

Ingredients

• 125 g butter;
• 520 g sugar;
• 5 eggs;
• ½–1 teaspoon ground cinnamon;
• ½–1 teaspoon ground cloves;
• ½–1 teaspoon ground nutmeg;
• 1–2 teaspoons finely grated lemon zest;
• 1 teaspoon cocoa;
• ½ teaspoon of soda;
• 1 tablespoon lemon juice;
• 2 tablespoons honey;
• 400 g flour;
• 500 g fat sour cream;
• 500 g lingonberries.

Manufacturing

Grind the softened butter with 120 g of sugar. Add the egg yolks and beat the mixture. Add cinnamon, cloves, nutmeg, zest and cocoa and stir.

Quench soda with lemon juice. Mix the oil mixture with baking soda, honey and sifted flour. Roll out the dough and spread it over the bottom and sides of a tall baking dish.

Using a mixer, beat the egg whites, evenly adding the remaining sugar, until the mixture is creamy and snow-white. Mix the mixture with sour cream.

Distribute the berries over the dough, pour over half of the protein-sour cream and stir gently. Pour the second part of the cream on top.

Place the pan in an oven preheated to 180°C for approximately 1 hour or a little more. 10 minutes before the end of cooking, reduce the temperature to 170 °C. Turn off the oven and leave the cake in there for another 10 minutes. Then cool it one hundred percent and put it in the cold for several hours.

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• 10 pear pies that are irresistible

5. Chocolate pie with lingonberries and nuts

Ingredients

• 4 testicles;
• 320 g sugar;
• 200 g butter;
• 50 ml black coffee;
• 4 tablespoons cocoa;
• 250 g flour;
• 1½ teaspoons baking powder;
• 100 g walnuts;
• 150 g lingonberries.

Manufacturing

Beat the eggs and sugar until a snow-white creamy mixture. Pour in slightly cooled melted butter and coffee. Add cocoa and flour, sifted with baking powder, and stir thoroughly.

Coarsely chop the nuts. Add them and lingonberries to the dough and stir again. Pour the mixture into a mold and place in an oven preheated to 180°C for approximately 45 minutes.

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• 9 cherry pies with a catchy smell and pleasant sourness

6. Pie with lingonberries and apples

Ingredients

• 250 g butter + for greasing;
• 200–250 g sugar;
• vanilla sugar or vanillin - to taste;
• 5 eggs;
• 350 g flour;
• 1¼ teaspoons baking powder;
• 3–4 apples;
• 150 g lingonberries.

Manufacturing

Using a mixer, beat the softened butter with regular and vanilla sugar or vanillin. Add eggs one at a time while continuing to beat the mixture.

Combine the sifted flour and baking powder, add to the mixture and stir until the mixture is homogeneous. Cut the peeled apples into small cubes. Add them and lingonberries to the dough and stir thoroughly again.

Line a baking pan with parchment and grease it with butter. Distribute the dough into the mold and place in an oven preheated to 190°C for 40 minutes.

Prepare

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7. Yeast pie with lingonberries

Ingredients

• 1½ teaspoons dry or 9 g new yeast;
• 100 g + 1 teaspoon + 2 tablespoons sugar;
• 150 ml + 1 teaspoon milk;
• 1 testicle;
• ¼ teaspoon salt;
• 280 g flour;
• 40 g butter;
• vegetable oil - for lubrication;
• 150 g lingonberries;
• 2 tablespoons cornstarch.

Manufacturing

Mix yeast with 1 teaspoon of sugar. If you are using fresh yeast, grind it thoroughly. Pour in 150 ml of warm milk and leave for 15–20 minutes. Bubbles should appear on the surface.

Beat the egg and set aside a little for greasing. Add 2 tablespoons of sugar and salt and stir. Add yeast and whisk again.

Sift the flour, pour in the yeast mixture and stir. Add cooled melted butter. Transfer the dough to a table lightly greased with vegetable oil and knead for about 10 minutes. Your hands can also be lubricated for convenience.

Grease a bowl with oil and place the dough in it. Cover with a clean towel and leave in a warm place for 1.5 hours. Then transfer the mass to a table greased with oil and cut off a third part from the dough.

Roll out a large portion of the dough into a thick layer and place it in a mold, making small sides. Cover with film or a towel and leave for 20 minutes.

Add almost all the starch and remaining sugar to the lingonberries and stir. Sprinkle the remaining starch over the dough in the pan and distribute the berries.

Cover the pie with a layer of the 2nd part of the dough and pinch the edges. Make several cuts on top. Cover with film or a towel and leave for another 10 minutes.

Then mix the remaining egg and 1 spoon of milk and brush the pie. Bake for approximately 20 minutes at 190°C.

Jellied pie with lingonberries

Ingredients

Butter – 90 g

Sour cream – 100 ml

Baking powder – 1 tsp.

Interior:

Fresh lingonberries – 250 g

Any starch - 1 tbsp.

Sweet powder – 2 tbsp.

Sour cream filling:

Sour cream – 200 ml

• 204 kcal
• 1 hour 5 minutes
• 1 hour 5 minutes

Photo of the finished dish

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Step-by-step recipe with photos

Prepare ingredients for jellied pie with lingonberries and sour cream. Sort and wash the lingonberries. The amount of flour may vary slightly during the dough kneading process. The butter should be soft, so take it out of the refrigerator about an hour before starting the process.

Let's do the test. Place soft butter in a bowl, add sugar.

Beat these ingredients with a mixer into a homogeneous mixture.

Add sour cream to the sweet buttery consistency and beat in the egg, beat the ingredients with a mixer until a homogeneous consistency is obtained.

To achieve the acquired consistency, sift the flour together with baking powder.

Knead into a soft, non-stick dough, adjusting the amount of flour as needed.

Line a springform pan with baking parchment. Roll out the dough with a rolling pin into a layer comparable in size to the size of the mold. After rolling the dough onto a rolling pin, transfer it to the bottom of the mold, carefully spreading it out with your hands and forming sides 3-4 cm high.

Let's take a look at the inside. Place the lingonberries in a bowl, add sweet powder and starch, mix everything well so that all the berries are covered with a dry consistency of sweet powder and starch.

Place all the lingonberries into the dough-filled form, distributing them moderately over the surface of the future pie.

Let's start filling. Place sour cream in a separate bowl, beat in eggs, add sugar and flour. Mix all these ingredients vigorously with a whisk so that all the lumps disappear and the mixture becomes one hundred percent homogeneous.

Spread the prepared sour cream filling sparingly over the surface of the lingonberry layer.

Bake the jellied pie with lingonberries and sour cream in an oven preheated to 180 degrees for 45-50 minutes. A sign of readiness will be that the top sour cream layer of the pie becomes motionless when you lightly press it with your finger. Cool the finished lingonberry pie one hundred percent in the mold. And only when it has cooled down one hundred percent, start cutting into pieces.

The pie has a very catchy taste with pronounced sourness; the fragile sandy base is very successfully mixed with the tender berry interior in the sour cream filling. Enjoy your tea!