Pies with frozen lingonberries. Lush, delicious pies with lingonberries made from yeast dough. From yeast dough

Ingredients:

Milk - 600 ml.
Dry yeast - 1 pack (15 grams).
Eggs - 6 pieces.
Sunflower oil - 200 ml.
Starch - 100 grams.
Sugar - 350 grams.
Flour - 850 grams.
Salt - 4 grams.
Lingonberries - 400 grams.
Butter 82% - 50 grams.

Lingonberry is known as a valuable medicinal plant. Due to the content of trace elements, vitamins, and minerals, the berry is used to treat diabetes, gout, and rheumatism. The substances included in the composition fight inflammatory processes and infectious diseases.

People drink fruit drink for cancer and hypertension. The leaves are dried and added to tea. Not many people like the sweet and sour taste of the fruit. Therefore, jam is often made from lingonberries and used for filling. Pies with lingonberries are very tasty.

The bakery has a special aroma, comes out fluffy, weightless, and has unsurpassed taste. There are many recipes for pies with lingonberries in the oven. But each step-by-step recipe for pies in the oven includes the stages of preparing dough, filling, and baking.

Yeast dough for pies with lingonberry filling

To prepare pies with lingonberries from yeast dough, you will need only 25 minutes of time.

First you need to prepare spacious dishes.
Then heat 250-300 ml of milk to a temperature of 36-37 degrees.
Pour dry yeast, 50 grams of sugar, 2 tablespoons of flour into the warm liquid.
Stir the contents of the container until a homogeneous mass is obtained. The consistency of the dough will be like liquid sour cream.
Then cover the dish with cling film.
Place the dough in a warm place. Leave for 15 minutes until the cap rises.
Meanwhile, in a separate bowl, combine eggs, vegetable oil, salt and 250 grams of sugar. Mix the resulting mass thoroughly.
Heat the remaining 300-350 ml of milk, pour in the egg mixture.
Remove the dough and add to the rest of the ingredients.
Gradually add wheat flour with a tablespoon, stirring well.
Knead the dough with your hands.
The mixture should come away well from the edges of the dish and not stick to your hands.
When the dough stops taking flour, stop adding. You can use 50 grams more or less flour.
Continue kneading until the base for pies with fresh lingonberries becomes smooth and elastic.
Grease an enamel container with sunflower oil and place the dough. Cover the dishes with a linen towel and move to a warm room. The dough will rise in 90 minutes.

The total preparation time for the dough for lingonberry pies is 120 minutes (2 hours).

Lingonberry pies are easy to make from ready-made puff pastry. The blank is sold everywhere. Just defrost the base and roll it into squares. Place the berries inside, close, and pinch the dough on one side. Puff pastries cook quickly, they turn out very tasty, but not so airy.

Also, yeast-free dough for pies with lingonberries is not difficult to prepare yourself. All you need is a pack of butter, 4 cups of flour, salt and three eggs.

Mix flour with eggs, water, salt, add a teaspoon of vinegar.
Roll the mixture into a ball and leave for 15 minutes.
Meanwhile, grate soft butter and combine with a glass of flour.
Roll out the already prepared first base into a layer and place the oil mixture on top.
Using a rolling pin, roll both doughs until there are no lumps.
Wrap the rectangle in an envelope and refrigerate for 40 minutes.
After time has passed, roll out and fold the dough again.
Place in the refrigerator for 40 minutes.
Repeat the procedure 3-4 times.

From this dough you can make pies with lingonberries to taste, just like in the best restaurants.

Description of preparation:

For me, pies with lingonberries are pies from childhood.
My grandmother once baked these in the village. My grandmother has been gone for a long time, but I remember the taste of the pies from childhood. At least several times a year, I always try to set aside time on a day off (and it takes a lot of time to prepare these pies) and bake my favorite lingonberry pies. Tender, soft, airy, with warm filling, and with a glass of cold milk... Oh, I'm daydreaming! Purpose: For children / For an afternoon snack / For a holiday table Main ingredient: Berries / Lingonberries Dish: Baked goods / Pies Geography of cuisine: Russian cuisine

Filling for pies

Before preparing the filling for lingonberry pies, wash the berries well and separate the stems. After placing the fruits in a glass container, sprinkle with 200 grams of sugar. The lingonberry filling for pies can be made without sugar, then the baked goods will have a sour taste. Fruits go well with honey.

Then lightly crush the lingonberries with a fork so that the berries release their juice. The last step is to pour the starch into the bowl and stir well. Leave for 15 minutes for the mass to swell.

The filling for the pies is also made from frozen lingonberries. Before cooking, be sure to defrost the fruits and place them in a colander to drain off excess liquid.

Baking pies

When the dough for pies with lingonberries has risen, you can proceed to the baking stage in the oven.

Before baking the pies in the oven, place a baking sheet coated with vegetable oil and a bowl with the filling on the table.
Lightly beat the dough and cover with a towel.
Dip your hands in oil.
Then pinch off a small piece of dough, knead the base in your hands, and roll it out in your palm.
Place a dessert spoon of filling in the middle. Pinch the top of the pie and flatten it on both sides.
Place the pies on a baking sheet, seam side down.
Brush the top with egg yolk and let rise for 15 minutes at room temperature.
Meanwhile, heat the oven to 190 degrees and place the lingonberry pies in it. Bake for 25 minutes until golden brown.
After removing from the oven, coat with butter. Place the lingonberry pies into a deep bowl and cover with a linen cloth.

The calorie content of a lingonberry pie will be 189 kcal per 100 grams of product. Therefore, you should not gobble up the entire bowl of baked goods at once.

You can make fried pies with lingonberries. To do this, heat a frying pan, pour in vegetable oil, and put in the pies. Fry covered on both sides for 10-15 minutes.

Serving pies tastes better with sour cream and honey. From drinks you can brew green tea, herbal decoction. Baking goes well with homemade yogurt and kefir. This dish is useful for children, pregnant women, and the elderly. The main thing is to take into account the calorie content of the product.

Heat the milk, add sugar, yeast, add flour, knead the dough to the consistency of liquid sour cream. Cover with film and set aside for about twenty minutes until a cap forms. Combine eggs, salt, sugar, vegetable oil in a container in which the dough will be kneaded. Stir.
Heat the milk, pour the dough into it, stir, combine the butter and egg mixture. Pour half a kilogram of flour and stir with a spoon. Add the rest of the flour. You may need more flour, knead by hand. When the dough lags behind the walls of the container, stop taking flour, put the dough on the table, start kneading thoroughly to get a homogeneous mass.
Spread the dough with vegetable oil and place in a container coated with oil. Cover with film and place in a warm place for an hour and a half until the dough doubles in size. Knead the dough in the bowl, cover again with film, set aside for an hour and a half. At this time, start preparing the filling. Both sweet and savory fillings are suitable for this dough.
There is nothing complicated about the lingonberry filling. Combine lingonberries and sugar. Press a little with a spoon until the juice appears, add starch. Knead the dough again and cover with a towel. Place a baking sheet and filling nearby. There is no need to roll out or sprinkle anything; the whole process will be done by weight. Lubricate your hands with vegetable oil (this must be done several times).
Tear off a piece of dough the size of a small egg. Using your hands, flatten the cake to the size of your palm. Place a small spoon of filling in the center, as if to close your palm, and seal the dough with your other hand. It is easy to mold. There should not be too much filling so that it does not leak out. Carefully adjust the shape of the pie, flatten it a little and place it on a baking sheet, seam side down.
Approximately twenty pies are placed on one baking sheet, and in total from this amount of dough approximately 35 pieces are obtained (plus or minus five pieces). Before baking, cover the pies with a towel and let them rise for about twenty minutes. Preheat the oven to 180 degrees. Shake the egg and spread it on the pies.
Bake for ten minutes with airflow in the top-bottom mode. After this, cook for another five minutes without blowing. You need to look at the color - the pies should have a beautiful golden brown crust. Spread the finished lingonberry pies with melted butter, place in a container, cover with a towel, and let sit for about fifteen minutes.

It is impossible to think of a more summer dessert than lingonberry pie. The combination of tender dough with juicy berries gives the baked goods an incredible light and fresh taste. There are many recipes for baking lingonberry pie, and each of them is unique. Therefore, we will look at several of the most delicious cooking methods, and you will choose the one that is right for you.

Guests are already on the doorstep, but you haven’t had time to prepare something sweet? Bake a quick pie.

Products:

300 gr. Sahara;
4 eggs;
2 tbsp. flour;
2 tbsp. lingonberries.

Preparation progress:

Cut the butter into several pieces and soften.
Mix the eggs with granulated sugar, then gradually add the flour. Knead the dough thoroughly, breaking up any lumps.
Grease the baking dish with oil, pour the prepared dough into it, if necessary, level it with a spatula.
Wash the berries, let the water drain, crush with sugar. We wait about 10 minutes until the berries release their juice, drain the juice, and pour the filling in an even layer onto the dough.
Place the pie in an oven preheated to 200 degrees for 35-50 minutes. Baking time depends on the amount of dough prepared and the height of the pan.
Remove the finished pie from the oven, let it cool, and remove from the mold. If desired, sprinkle with powdered sugar and lemon zest before serving.

Baked and lingonberries

The original taste of this pastry will not leave any member of your family indifferent. How to make delicious pies with lingonberries? The baking recipe is very simple:

To knead the yeast dough, melt 100 grams of butter on the stove or in the microwave, cool it and mix with a little salt and 100 grams of sugar.
Pour 500 ml of milk or curdled milk into the resulting mixture, add two tablespoons of dry yeast and mix.
Sift one glass of flour into the base, mix and leave it alone for a while.
When bubbles appear on the surface of the dough, add two chicken eggs to it and mix thoroughly.
Next, add flour in small portions until you knead a thick dough. After this, pour 50 grams of vegetable oil into it and knead again.
Place the dough in a warm place and let it rise twice.
For the filling, take two medium apples, peel and core them. After that, cut them into small cubes and mix with one glass of lingonberries. Add two tablespoons of starch and four tablespoons of sugar to them.
Make small pies from the finished dough and filling, place them on a baking sheet, greased or lined and brush with beaten yolk.

Prepare lingonberry pies in the oven, bake until golden brown, and then serve immediately with hot drinks.

Open lingonberry pie based on shortcrust pastry

Lovers of crumbly dry dough will love the open-faced lingonberry pie on shortcrust pastry.

Products:

6 tbsp. flour;
3 tbsp. Sahara;
150 gr. margarine;
2 tsp. soda (quench with lemon juice or acetic acid);
2 tbsp. lingonberries.

Preparation progress:

Three margarine on a grater, mix with granulated sugar, extinguish the soda, stir well.
Add flour in portions, kneading the dough.
Place the prepared dough in an oiled baking dish, making sure to form sides so that the berries do not fall out.
Mix lingonberries with 1 tbsp. sugar, if it lets out a lot of juice, drain it, we don’t need excess moisture.
The prepared filling is laid out on the base in an even layer.
Place the workpiece in the oven for half an hour. Bake at 200 degrees.
Let the cake cool and remove from the pan.

Recipe for lingonberry pie made from yeast dough

With lingonberries you can make very rich baked goods, for example with fluffy yeast dough. Of course, you will have to tinker with it, but the result is worth it.

Products:

240 gr. Sahara;
1 egg;
10 gr. dry yeast;
120 gr. warm water;
500 gr. flour;
50 gr. margarine;
500 gr. berries;
a pinch of ground cloves;
2-3 pinches of ground cinnamon.

Preparation progress:

First of all, let's do the test. Dissolve yeast granules in warm water. Important! Yeast is bred exclusively in warm liquid, neither cold nor hot. They simply won’t work in cold weather, but they will cook in hot weather.
Melt margarine in a bathhouse, mix it with egg and 40 g. Sahara. Combine the finished mass with the diluted yeast and mix thoroughly.
Add flour little by little to the yeast mixture and knead into a very thick dough. Finally, cover it and leave it in a warm place to rise for about 3 hours. Knead the suitable dough twice.
Remove the finished dough from the bowl and knead it a little. Visually divide the entire volume of dough into 4 parts, cut off 1⁄4, set aside, roll out the rest of the dough into a layer no thinner than 1 cm, carefully move it into an oiled baking sheet. We distribute it over the entire area, making a side.
Let's prepare the filling. Add 200 grams of lingonberries, fresh or frozen. granulated sugar, put on low heat, boil for a few minutes. The berries should release juice; when this happens, add cinnamon and cloves, stir, turn off the heat, and let cool.
Place the cooled filling on the dough.
Roll out the remaining dough thinly, cover the top of the pie, and pinch the edges. If you wish, you don’t have to completely cover the pie with dough; you can cut it into strips and lay it out beautifully in a cage or as you like.
Place the prepared pie in a hot (200 degrees) oven for 25 minutes.
Let the finished baked goods cool and serve.

Butter buns 2 | Country of Masters

Hello again! This time I’m probably tired of the buns too. I want to show two types of bun molding. All you need is a good mood and some dough (your favorite or the one I worked with). I took the recipe from the book “The Great Culinary Encyclopedia”, given to me for my wedding.

Knead the dough in a sponge manner.

For 1 kg of finished dough you will need:

premium cotton wheat flour - 600 g milk or a mixture of milk and water - 200 g medium-sized chicken egg - 2 pcs butter or margarine - 50 g sugar - 100 g pressed yeast - 20 g salt 10 g vegetable oil - 30 gr

jam, cinnamon, sprinkles - to taste and optional

for lubrication - 1 small egg.

Dough: I heat milk or a mixture of milk and water, add yeast, mix and pour into half the amount of flour. I stir until the dry flour disappears and leave to ferment in a warm place for 1.5-2 hours.

Dough: Beat eggs at room temperature with sugar and salt, add them to the dough, add the remaining flour, mix with your hand, add vegetable oil and soft warm margarine. I knead it in a container, then put the soft dough on the table. At the very beginning of kneading, it stuck a little on the table, then stopped.

This is how the dough turned out. I leave it to ferment in a saucepan with a lid for 1.5 hours. One workout in an hour.

After the warm-up.

Came again 30 minutes later.

Look how beautiful it is! Soft and airy. I will form two types of buns from this dough.

The first type of buns is leaves. From the main piece I take pieces of 80 grams each, round them, and place them with the top side up (i.e., turn them over). I leave it to pre-proof for about 7-10 minutes. During this time they will dry out a little, fit and can be easily rolled out thinly. And the future top crust will be smooth and beautiful.

Roll out the rested dough thinly, approx. 4 mm. A little larger than the palm of your hand for the weight of the piece.

I grease the flatbread with butter,

sprinkle with sugar and cinnamon.

I fold the two sides towards the center.

I connect the ends and pinch.

I fold it in half and connect the noses together more tightly.

I'm cutting.

I place it on a baking sheet with paper. I leave it to proof in a warm stove (36 degrees) with a container of boiling water for about 15-20 minutes. I grease with yolk and bake at 200 degrees. until light brown. I greased one bun (in the center) with grated lingonberries.

The second type is a bun with jam. Very simple indeed. Like a lazy pie. I took the weight of one piece to be 60 grams. I roll it up and place it on a baking sheet with paper. Proof in a warm stove with moisture for 10 minutes.

Next, you can immediately grease the buns with yolk and make an indentation on the workpiece, or you can, as I did, grease the handle of the masher with oil and press the indentation.

I put jam in the dimples. Almost 1 tsp. The jam fit in. I leave it for another 5-7 minutes, brush it with yolk and bake it at a temperature of 180-200 degrees. until light brown.

This is what happened. In general, it looks like a cheesecake. In one bun I put lingonberries pureed with sugar. It leaked, but it was still delicious.

Incision.

The leaf is baked. I think this bun would be very tasty with poppy or nut filling.

Cinnamon roll cut.

Cross section of a bun with lingonberry jam. It also leaked a little in the cuts.

Lingonberry puff pastry pie

Puff pastry lovers will appreciate the golden pastries with juicy lingonberries. And it will be extremely easy to prepare, because puff pastry can be bought in the store.

Products:

500 gr. yeast puff pastry;
2 tbsp. lingonberries;
2 pinches of cinnamon;
2 tbsp. Sahara;
1.5 tbsp. l. starch.

Preparation progress:

Wash the berries, dry them, combine with sugar, cinnamon and starch.
Roll out the dough and move it into the mold.
Pour the raw filling onto the dough.
Decorate the pie with the remaining dough and bake at 200 degrees for 20 minutes.
Sprinkle the finished pie with powder, decorate with a sprig of mint, and serve.

in a frying pan

No baking lover can pass by these delicious and mouth-watering pastries indifferently. It's very easy to cook with lingonberries. To do this you need:

Pour 500 ml of kefir into a large bowl, add two tablespoons of sugar and a little salt. Mix the products and add two tablespoons of vegetable oil to them.
Pour a packet of baking powder into the resulting mixture, as well as two or three cups of sifted flour.
Knead the soft dough so that it sticks to your hands quite strongly.
Rinse a glass of fresh lingonberries under running water and mix them with sugar (adjust the quantity to your taste).
Make small cakes from the dough, place a spoonful of filling in the center of each and press the edges together tightly.

Heat a non-stick frying pan and fry the pies in it on both sides until golden brown. Serve the treat with your favorite drinks.

Pie with sour cream

If you want to serve such an incredibly delicate dessert, take note of the recipe for pie with lingonberries and sour cream, no one will remain indifferent.

Products:

600 gr. flour;
2 tsp. baking powder;
4 eggs;
500 gr. Sahara;
4 tsp. vanilla sugar;
200 gr. oils;
400 gr. lingonberries;
400 gr. 20% sour cream.

Preparation progress:

Mix soft butter with 2 tbsp. granulated sugar and vanilla, beat in eggs.
Mix flour and baking powder into the egg mixture and make a stiff dough. Place in a mold and form sides.
Wash the berries and pour them onto the base.
Place the workpiece in an oven heated to 200 degrees for 35 minutes.
Beat sour cream with 2 tbsp. Sahara.
Fill the hot pie with sour cream and let it stand in a cool place for 2 hours.

Recipes

Pie with lingonberries made from yeast dough

Delicious yeast pie with lingonberries and apples, which can be prepared both open and closed (as in the photo).

Ingredients:

Butter – 30 g.
Dry yeast – 5 g.
Wheat flour – 300-350 g.
Milk (or kefir) – 120 ml.
Egg – 1 pc.
Sugar – 70-100 g.
Salt - a pinch;

Frozen lingonberries – 220 g.
Apples (fresh or in the form of jam) – 300 g.
Sugar – 50 g. If you like sweets.

Cooking step by step

Since the cake is made with yeast, the first thing we start with is kneading the dough. Stir yeast in warm milk and wait 10 minutes. Meanwhile, beat the egg with sugar, salt and softened butter.
Pour the butter mixture into the milk, and then add the flour little by little. Mix well, it is better to knead with your hands. You should get an elastic dough. If there is something wrong with the consistency, it can be adjusted with additional flour or water.
That’s it – leave the dough to swell for half an hour.
Defrost lingonberries, drain all excess juice. Stir in fresh apple pieces or apple jam. If it turns out too liquid, you can add a spoonful of starch.
Grease a baking sheet with oil. Separate a little more than half of the dough. Roll out this piece and place it on a baking sheet, forming the sides of the pie.
Spread the lingonberry filling on the dough. The second piece of dough should be rolled out thinly and placed on top of the filling, tightly sealed at the edges. And go over the dough with a special roller to get a pattern like in the photo.
Preheat the oven to 180 degrees, close the pie in it for 35 minutes until golden brown.

Pie with lingonberries and sour cream

Beautiful and very tasty lingonberry pie with sour cream filling. The base of the pie is shortbread dough, followed by lingonberry filling, and on top is a delicate layer of sour cream. Agree, for such a dessert you can work a little in the kitchen.

Ingredients:

Lingonberry – 220 g.
Butter – 110 g.
Sugar – 300 g.
Vanilla sugar – 1 teaspoon;
Eggs – 2 pcs.
Flour – 350 g.
Baking powder – 0.5 teaspoon;
Sour cream – 210 g.

How to cook

Grind 150 grams of sugar in butter, add vanilla sugar. We drive the eggs here. Mix the flour with baking powder, and then pour it into this liquid mass. Mix the dough. You should end up with a dense but not too hard ball of dough.
Grease a baking dish with oil and place the dough in it. Press firmly to the bottom and sides.
Wash the lingonberries with water, dry them slightly and add to the base of the pie.
Heat the oven to 180 degrees, close the pie in it for 35 minutes.
For now, prepare the filling from sour cream and sugar. Everything is simple here - beat them with a mixer or a muscular hand with a whisk.
Pour sweet cream over the freshly baked, still hot lingonberry pie and let cool completely. Ideally, this pie should then be kept in the refrigerator for 2-3 hours.

Shortbread pie with lingonberries

And this is a closed lingonberry pie on shortcrust pastry. The top is covered with crumbs (streusel). For those who love sweet and crispy things.

Ingredients:

Chicken eggs – 2 pcs.
Butter – 110 g.
Sugar – 110 g.
Wheat flour – 350 g.
Baking powder – 0.5-1 teaspoon;

Lingonberry – 210 g.
Sugar – 130 g.
Lemon - half;

Streusel:

Flour – 170 g.
Sugar – 120 g.
Butter – 100 g.

Cooking process

Remove the seeds from the lemon and puree it in a blender. You can also try it on a grater or meat grinder.
Mix lemon puree with lingonberries and sugar.
Now let's move on to the test. Grind flour with sugar and butter. Beat in the eggs, add baking powder and mix thoroughly.
Grease a mold with a diameter of 30 cm with butter, and then put the dough in it. Don't forget to make sides.
Spread the filling with lingonberries and lemon.
Now all that's left to do is make the crumbs for the pie. Simply rub the cold butter with flour and sugar. Sprinkle the filling on top and send straight into an oven preheated to 180 degrees for 45 minutes.
Then the pie should cool. The cold crunch is much better.

Pie with lingonberries and cottage cheese

Lingonberry filling, shortbread dough, inside there is also a curd layer, and on top there is an airy cap of whipped egg whites - meringue.

Be sure to try this pie. I am sure you will drown in its delicate taste, and you will come to your senses only when a small piece of the pie remains.

Ingredients:

Flour – 160 g.
Baking powder (slaked soda) – 0.5 teaspoon
Butter (margarine can be used) – 90 g.
Sugar – 1-2 tbsp. spoons;
Egg – 1 pc.

Lingonberries – 150 g.
Cottage cheese – 250 g.
Sugar – 100 g.
Eggs – 2 pcs.
Semolina or starch - 1 tbsp. spoon;
Sour cream – 110 g.
Vanillin - a pinch;

Egg whites – 3 pcs.
Sugar – 5 tbsp. spoon;

Don't be bothered by such a long list of ingredients - this pie is extremely simple to prepare!

How to bake

Let's start with the test. Combine butter with sugar and egg. Mix well with a fork, then add flour and baking powder. You can use soda slaked with vinegar. Roll the dough into a ball and put it in the refrigerator for 30-40 minutes.
Curd and lingonberry filling. Mash the cottage cheese with a fork or in a blender. Beat eggs into it, add sugar, starch, vanillin, add sour cream. Mix thoroughly until the curd mass is homogeneous and soft.
We got the dough. Grease the mold with oil. The dough was rolled out and placed in a mold.
Sprinkle lingonberries onto the dough, then cover with a layer of curd.
Bake in the oven at 180 degrees for 35 minutes.
Then beat the whites with sugar in a mixer. We take out the pie, cover it with a protein layer and put it in the oven for another 3-5 minutes until the whites become golden brown.
By the way, if you swap the cottage cheese and lingonberries in this pie, that is, move the berries to the top, you will get a “lingonberry meadow” pie. Meringue won't be useful there.

Closed shortbread pie with lingonberries and cottage cheese

This pie consists of three shortbread cakes, between which lingonberries and butter cream are conveniently located. When cut, the pie looks simply amazing! But what kind of pie is this?! This is already a whole cake!

Ingredients:

For the cakes:

Flour – 600 g.
Sugar – 200 g.
Baking powder – 1-1.5 teaspoons;
Margarine (or butter) – 400 g.
Eggs – 2 pcs.

Lingonberry jam (jam) – 370 g.
Liquid cream – 200 ml.
Sour cream – 200 g.
Sugar – 5 tbsp. spoon;

Cooking

Mix sugar with flour and baking powder. Then add melted butter and beat in 2 eggs. Mix and divide into 3 equal parts.
Now each piece of dough needs to be rolled out onto a baking sheet and baked in the oven. You can do it one at a time, or you can do all three cakes at once, if they fit in the oven. Temperature 180-200 degrees, baking time 15-20 minutes. They should be browned.
Spread a layer of lingonberry jam on the first cake layer. Cover with the second cake layer.
Whip cream with sugar and sour cream. Cover the second cake with cream.
Next, cover with the third cake layer and place in the refrigerator to cool and soak for 3-4 hours.
Then you can decorate with powdered sugar.

Lingonberry pie with kefir

An easy-to-prepare jellied pie made with kefir dough, which can be baked both in the oven and in a slow cooker with the “baking” mode.

Ingredients:

Wheat flour – 2 cups;
Sugar – 1 glass;
Kefir – 1 glass;
Soda – 1 teaspoon;
Egg – 1 pc.
Vanillin - a pinch;
Salt - a pinch;
Butter – 30 g.
Frozen lingonberries – 260 g.

Preparation

Beat sugar and egg in kefir. Add soda, salt, vanillin and flour there. Stir until all lumps disappear.
Remove the defrosted lingonberries from the resulting water, add them to the dough and mix.
Grease the pan with butter or place baking parchment on it.
Lay out the dough and place it in an oven preheated to 180 degrees for 40-45 minutes.
Before serving, the pie can be sprinkled with powdered sugar.

Layer pie with lingonberries and apples

Quick puff pastry pie with lingonberry and apple filling. A great dessert option when guests are already on the doorstep, or you just want something sweet for tea.

Ingredients:

Ready puff pastry – 400 g.
Sugar – 1 glass
Starch - 3 tbsp. spoons
Cinnamon – 1 teaspoon
Apples – 3 pcs.
Lingonberries – 2 cups
Butter – 20 g.

Preparation

Defrost the dough and divide into 2 layers, according to the size of the baking sheet.
Mix sugar with cinnamon and starch. Finely chop the apples and, which must first be mashed to a puree. Mix everything well.
Grease a baking tray with oil and place a layer of puff pastry on it. Don't forget to tuck the edges to create edges.
Place this juicy filling. Cover with a second layer, pinch the edges, and prick the top of the pie several times with a fork.
Preheat the oven to 190 degrees, baking time for the pie is 30 minutes. Make sure it turns brown on all sides.

Layer pie with lingonberries, cottage cheese and apples

This is a continuation of the recipe above, but with the addition of curd mass. The taste is more delicate. The pie turns out big and plump.

Ingredients:

Puff pastry (yeast or yeast-free) – 500 g.
Cottage cheese – 300 g.
Apples – 2 pcs.
Lingonberries – 200 g.
Egg – 1 pc.
Sugar – 100 g.
Vanillin – 2 pinches;

How to cook

Thaw the puff pastry. Roll out and divide into two sheets. Place one sheet in a greased form with high sides.
Mix cottage cheese with egg, vanilla and sugar. We put it on the dough.
Peel the apples, chop them finely, cover the cottage cheese with an apple layer.
Sprinkle lingonberries on top of the apples.
Cover with a second sheet of dough and pinch the edges. Make 5-8 cuts on top of the pie with a knife.
Heat the oven to 180 degrees, send the cake and wait 40 minutes.

How to make lingonberry pie even tastier?

And here I will simply add obvious tips and ideas that will help diversify the taste of the pie.
Lingonberries can be mixed with cranberries, raspberries, cherries, blackberries and other berries. Add what you like.
In addition to apples, you can also add pears. Lingonberries and pears go perfectly together!
Cocoa, nutmeg, vanilla sugar, ground cinnamon - all this will add new notes to the usual aroma.

Lingonberry is a favorite berry for many. Good housewives try to stock up on them for the whole winter, putting them in jars and in the freezer. What to do if there are still berries left, but, as luck would have it, your soul is not in the mood for canning, but for baking? The answer is simple - make your favorite pies, and use aromatic, amazingly delicious berries for the filling. There are a lot of recipes, the main thing is to choose a few, and then your family will often be delighted with culinary aromatic fantasies with a golden brown crust.