Pie with lingonberries: the best recipes from shortbread, yeast, puff pastry, with sour cream, open, jellied, sponge, charlotte with photos. The best recipes for lingonberry and apple pie fillings, crash

Shortbread pie with lingonberries and cottage cheese: recipe, photo

Lingonberry is not only a healthy berry, but also tasty. Jams, jams, and even fresh lingonberries themselves can be added to any baking recipe to make it juicy and complement it with a rich filling. For example, the most popular is shortbread pie. The dough for this recipe is easy to prepare, and together with the berries it will not seem dry at all. In addition, the cottage cheese will hold the filling and berries together, giving the product a creamy taste and an elastic layer.

You will need this for the dough:

Full-fat sour cream (25-30% fat content) – 210-220 ml.
Eggs – 2-3 pcs. (if large, then 2 is enough)
Sugar – 100-150 g (depending on how sweet the dough you prefer).
Flour – 220-240 mg. (look at the test structure)
Butter or spread – 50-60 g (you can also use margarine)
Packaging of baking powder (small)

You will need the following for the creamy lingonberry filling:

Cottage cheese (any) – 0.5 kg. (you can also replace it with any fatty curd mass or curd dessert).
Sugar – here the amount of sugar should be measured by you yourself, according to your preferences. Mix sugar into the curd mass and taste.
Eggs – 2-3 pcs. (also, the number of eggs depends on their size and how “liquid” the filling is).
Semolina – 1-2 tbsp. (to make the filling thicker)
Lingonberries - half a glass

IMPORTANT: You can use the berries in any condition (fresh, frozen or soaked in syrup). The amount of lingonberries depends on how thick the curd filling is; 0.5 cups or 2/3 cups of berries will be enough so that the pie does not “drip”, but acquires an unusual berry taste.

Cooking:

Beat the eggs with sugar in advance, add baking powder, sour cream and soft butter.
The whole mass is thoroughly mixed, flour is added gradually and in small portions.
The “stiffer dough” is transferred from the bowl to the surface and kneaded with your hands.
Using a rolling pin, carefully flatten the dough; do not be upset if the dough tears.
Prepare the mold. It should be generously coated with any fat and only then carefully lay out a layer of dough, pressing it with your hands, leveling it into even layers, covering the holes with pieces.
Don’t bake the dough yet, prepare the filling
If you have cottage cheese, you should grind it to a loose, soft state using a regular sieve.
Add semolina and beaten eggs to the cottage cheese. If you think the mixture is too steep, you can add another egg, try to mix very thoroughly.
Add the berries at the last moment so that they retain their shape and elasticity. Gently stir one last time and place the resulting filling on top of the dough.
Level with a spoon, so your dish will be neat, place the pan in the oven and bake exclusively at low temperatures (160-170 degrees) for 50-60 minutes. Check readiness; if your oven power is low, it may take another 20 minutes.

Filling: lingonberry jelly

Delicacy with soaked lingonberries and apples

The pie made with soaked lingonberries and apples is delicious. The soaked lingonberries must first be separated from the syrup and dried.

The basis:

300 gr. flour;
100 gr. Sahara;
80 gr. soft butter;
80 gr. sour cream;
1 egg;
1 teaspoon baking powder.

Filling:

400 gr. apples, peeled and cut into thin slices;
120 gr. pickled lingonberries (only berries without syrup);
150 gr. cream cheese;
3 eggs;
50 gr. sugar mixed with 1 teaspoon vanilla sugar.

Beat soft butter with baking powder and sugar. Add sour cream and egg to the mixture and mix everything vigorously again. Gradually add flour and knead the dough. It will be sticky, but that's how it should be.

Cover a mold (25-26 cm in diameter) with baking paper, lay out the dough, distributing it along the walls and bottom as evenly as possible. Cover the mold with film and put it in the refrigerator.

Now let's prepare the filling. Mix cream cheese with sugar, add eggs and beat.

Remove the pan with the dough from the refrigerator. Place half of the apple slices on the surface of the dough, and put half of the soaked lingonberries on top of them. Pour in the cream cheese mixture. Then again lay out the soaked berries and decorate the surface with the remaining apple slices.

The dessert is prepared at 200 degrees for approximately thirty-five minutes. Shortly before cooking, you can sprinkle the surface with one or two tablespoons of sugar. Cool the finished dessert and put it in the refrigerator for at least one hour, but you can leave it overnight.

Layered pie with lingonberries in the oven: recipe

It is very easy to prepare a layer cake with juicy lingonberries only because such dough is absolutely easy to purchase in any store. You should choose puff-yeast dough so that it is fluffy. Essentially, this pie is a crispy shell with a juicy and healthy filling.

You will need:

Ice cream dough – 0.5 kg. (of course you can use your own homemade dough).
Lingonberries - 350-400 g. In this recipe, it is advisable to use fresh ones, but you can also add thawed ones or lingonberry jam jelly).
Sugar - a few tbsp. sand
Egg – for greasing baked goods to give them a “blush”

Cooking:

The dough should be defrosted in advance; it should be soft and elastic.
A baking dish is only needed with high sides; only such dishes will not allow the juice of the berries to leak out and make the pie “unpresentable.”
Divide the entire dough into two parts of 250 g each (these will be the top and bottom layers).
The mold must be greased with any fat so that the dough does not stick.
Carefully place the rolled out dough on the bottom layer. The layer should not be very thin; the edges of the dough should completely “flow around the sides” and rise up.
Place the washed and dried berries on top of the dough in an even layer, sprinkle the berries with sugar. You can also add your favorite confectionery spices: zest, cinnamon, vanillin or nutmeg (all to taste).
Roll out the top layer of dough and carefully cover the berries with it. The edges of the dough should be brought together and folded inward, so that the cake is completely and effectively “sealed.”
Brush the pastry with egg and place the pie in the oven. There the temperature should be no more than 170-180 degrees.
This pie bakes very quickly and 25-30 minutes will be enough. Keep an eye on the browning; as soon as the pie begins to darken and turn brown, turn off the temperature or lower it.

IMPORTANT: You should not eat or cut a hot pie; it should stand for about 20-25 minutes so that the berry juice becomes thicker as the sugar cools and the pie does not fall apart or crumble. The finished, cooled pie can also be decorated with powdered sugar (it will melt when hot).

Layer pie option

General cooking rules

Delicious lingonberry pie is prepared not only during the berry picking season, as frozen or soaked lingonberries, as well as lingonberry jam, are perfect for the filling. The filling does not require any special preparation; just wash and dry the berries.

You can mix lingonberries with other berries and fruits, and it is better to choose additional ingredients that have a sweet taste. And to prevent the dough from getting wet due to the juicy filling, it is recommended to mix the berries with starch.

The berry filling goes well with cottage cheese, cream cheese or sour cream. Other additives are also suitable - honey, jam, candied fruits, nuts.

Any dough for pies is suitable, the choice depends only on taste preferences.

Interesting facts: The largest berry filled pie was baked in Canada in 1990 at the Oliver Rotary Club. The total weight of the product was 17,112 tons, and the weight of the berry filling was 16,692 tons. The diameter of the pie was 6.1 meters.

Pies are baked in the oven, in addition, you can use modern kitchen appliances: a multicooker, microwave, etc. The time it takes to bake depends on the type of dough and the size of the product. The larger the cake, the lower the oven temperature should be and the longer it will take to bake.

Charlotte with lingonberries: recipe, photo

You can make absolutely any pie with lingonberries, even the famous “Charlotte”. The dough recipe is simple, and the berries will add flavor and juiciness to the dough. The main thing is not to overdo it with lingonberries and not to add too much of it so that the baked goods do not “flow”.

You will need:

Flour – 240-250 g (this is exactly one glass, measured or faceted).
Sugar – 150-200 g (adjust the amount according to your tastes)
Eggs – 3-4 pcs. (depending on the size and “coolness” of the dough)
Lingonberries - no more than 0.5-2/3 cup

IMPORTANT: This recipe is suitable for almost any kitchen equipment: oven, slow cooker and even bread maker.

Cooking:

Initially, you should beat the egg white very thoroughly, separately from the yolk and sugar - this is the secret to the fluffiness of the baked goods.
Then gradually add one yolk at a time and knead the dough, adding flour in small portions.
It is good to beat the dough not with a spoon, but with a blender with a whisk attachment or a mixer.
You can use baking powder or slaked soda as a baking powder.
Berries are added to the thoroughly mixed dough, mixed by hand and poured into a greased mold.
This pie needs to be baked at medium temperatures (180-190-200 degrees, depending on the oven power) for 40 minutes.

IMPORTANT: The hot pie should be cooled and only then removed from the mold, so that the berries do not drip and spoil the appearance, let the pie “stand” for about 15-20 minutes.

Charlotte with lingonberries

Open pie with lingonberries: recipe, photo

This recipe invites you to bake a pie with a delicious sour cream filling. It is this that will prevent the berries from releasing juice and will add tenderness to the baked goods. The basis of such an “open” pie is shortbread dough.

You will need:

Spread (vegetable-cream mixture) – 100 g (you can also use butter of any fat content or margarine, according to your preference).
Sugar – 100-150 g (adjust the sweetness of the pie to your taste, add more or less sugar).
Eggs – 2 pcs.
Flour - 340-350 g (one full glass and another third), look at the consistency of the dough.
A small package of baking powder (it is not recommended to replace baking soda).
Sour cream (preferably fat, at least 20%) – 200g. and sugar to taste in sour cream (you can do without it if you don’t like sweets or are on a diet).
Lingonberries – 1 cup fresh berries

Cooking:

Beat the eggs thoroughly with a little sugar
Stir in gelatin and add butter and flour in small portions, kneading the dough. When it becomes “steep”, knead the dough with your hands.
While the dough is “resting,” sort out the lingonberries, wash them and dry them.
The dough should be rolled out with a rolling pin and carefully placed in a mold generously greased. Raise the dough to the height of the sides of the pan.
Pour in the berries and evenly distribute the lingonberries in an even layer over the dough.
Prepare a cream filling from whipped sour cream and sugar. It is advisable to add a couple of tablespoons of corn or rice flour (can be replaced with semolina) into the sour cream mixture; this will allow the cream to become denser and not “flow”.
Bake the “open” pie for 40 minutes at a temperature of no more than 170-180 degrees, check the baking readiness and cut only the cooled pie.

Open Pie

Yeast pie with lingonberries: recipe, photo

To prepare this pie, you can use both homemade and store-bought frozen yeast dough, which will simplify your cooking process.

You will need:

Milk (any fat content) – 220-250 ml.
Flour - 0.5 kg (plus approximately 80-100 grams may be required for sprinkling).
Dry yeast – 2 tbsp. (you can also replace with fresh ones in appropriate proportions).
Sugar – 1-2 tbsp. (for yeast fermentation) and a small amount of sugar for sprinkling fresh berries (by eye).

IMPORTANT: For golden brownness, the yeast dough can be brushed with beaten egg before putting it in the oven. Also, instead of fresh lingonberries, you can always use lingonberry jam jelly, soaked lingonberries or dried ones.

Cooking:

The yeast should be covered with sugar, pour a glass of warm milk and let it stand for 10-15 minutes so that it begins to ferment.
After this, add a few tablespoons to the mixture. flour, mix everything thoroughly and let the dough stand for an hour and a half in a warm place. This is necessary to ensure that the baked goods are fluffy.
After time has passed, you can add more sugar to the dough (if you like sweets) and, stirring in the rest of the flour, make a dough.
Place the dough on a greased table and knead it with oiled hands.
Roll out the dough and place it in the pan, making a well in the center and raising the edges.
Place lingonberries (pre-washed and dried, or canned berries without syrup) on top of the dough, do not add too much - one even layer is enough. If you have dough left, you can lay a figured mesh over the berries.
Brush the pie with egg and place in the oven.
The pie should be baked for 40-50 minutes at a temperature of 180-190 degrees, without opening the oven all this time. If the cake begins to darken, simply lower the temperature.

Yeast pie

Open lingonberry pie based on shortcrust pastry

The open pie with lingonberries turns out moderately sweet, with a thin dough. An amazingly tasty pastry filled with sticky caramel, in which the berries do not crumble, but are filled with a thick component.

Ingredients:

butter – 130 g;
sugar – 210 g for caramel;
lingonberries – 0.5 kg of fresh berries;
water – 4 tbsp. caramel spoons;
salt;
lemon – 1 tbsp. spoon, for caramel;
flour – 310 g;
water – 50 ml;
egg – 1 pc.

Preparation:

Take a bowl. Add flour. Add some salt. Add a tablespoon of sugar. Pour in water.
Cut the butter into pieces.
Place in flour. Grind.
Knead the dough. Roll into a ball. Wrap with film. Place in the refrigerator.
After an hour, grease the mold with oil.
Place the dough. Distribute over the bottom and sides. A mold with a diameter of 26 cm is ideal.
Cover with parchment paper. Take the beans and pour them into the mold. Thanks to its gravity, the dough will remain flat and will not rise during baking.
Place in the oven. Mode 200 gr.
After a quarter of an hour, check readiness.
If the dough is not ready, then remove the beans and paper and move the mold to the lower level. Cook for eight minutes.
Prepare caramel. To do this, pour sugar into a saucepan. Pour in water and lemon juice.
There is no need to interfere. Boil until it turns a light golden color.
Mix berries with sugar.
Place half of the lingonberries on the dough.
Pour in half the caramel.
Add berries.
Pour in the remaining caramel.
Place in the oven.
After eight minutes, the pie can be taken out.

Pie with lingonberries and sour cream: recipe photo

You will need it for the basic test:

Margarine or spread – 100-120 g (can also be replaced with butter).
Egg – 2-3 pcs. (depends on the size of the egg and how thin the batter is).
Flour – 300-330 g (the dough should not be very liquid, but at the same time it should not be loose).
Vanillin – 1 small package
Baking powder – 1 small sachet
Fresh or frozen lingonberries – 1 cup of berries
Sour cream (high fat content) – 150-200 g.
Corn flour - 1.5 tbsp. (can be replaced with rice).
Sugar - to taste (only for cream)

Cooking:

Shortbread dough is prepared in the usual way: sugar to taste, melted spread and flour are added to the beaten egg mass in small portions.
Knead the dough until it becomes dense.
Roll out the sheet thinly and place it in a greased pan, the edges should be covered with dough, letting the excess hang down first.
Place a layer of sugar on the bottom of the dough (just a few tablespoons, this will prevent the lingonberry juice from leaking out and turn it into syrup).
Pour sour cream mixed with sugar and flour (rice or corn) over the lingonberries.
Wrap the excess dough on the sides inside and place the pie in the oven for 35-40 minutes, at a temperature of no more than 190 degrees.

With lingonberries and sour cream

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.

Ingredients:

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.

Recipe for quick lingonberry pie with photo

You can prepare a “quick” and tasty lingonberry pie using not fresh berries, but preparations: jam, jelly, jam, ground lingonberries.

You will need:

Egg – 4 pcs. (must be large)
Flour - 2 cups (watch and focus on the consistency of the dough).
Milk – 1 glass (any fat content)
Starch – 1 tbsp. (any)
Sugar – 1 cup (but you determine the amount of sugar yourself).
A small package of baking powder (you can also replace it with soda if desired).
Lingonberry jam – 1 cup (determine the amount of filling yourself).

Cooking:

Beat the egg separately, first the white into a foam with sugar, and then gradually add one yolk at a time.
Warm milk should be whipped with a mixer, adding egg mass, starch, and baking powder. Stir in flour in portions as well. The dough should not be very “steep” and should lend itself to the mixer.
Baking time depends on oven power (approximately 40 minutes). Preheat to a temperature of no more than 190 degrees.
The finished pie should be cooled and filled already cold.
Cut the cooled cake in half horizontally and spread with a layer of lingonberry jam, cover with cake. Decorate the finished pie with powdered sugar.

Quick Pie

Jellied pie with sour cream in a slow cooker

Excellent jellied pies are made in a slow cooker. But when baking in this device, it is recommended to place the filling on the top surface of the pie. The fact is that most multicookers do not have heat on top, so the cake does not brown.

1 cup of sugar;
3 eggs;
1 teaspoon baking powder;
1 cup flour;
300 ml sour cream;
200 gr. lingonberries;
1 tablespoon starch.

Place sour cream, eggs, sugar and baking powder in a bowl suitable for whipping. Mix everything with a mixer. Then gradually add the sifted flour, without ceasing to work with the mixer. The mass should be free of lumps and completely homogeneous.

We wash the berries and place them on paper towels. Mix dry berries with starch.

Place the dough into a greased bowl. Place the berry filling on top, lightly press them down with a spoon so that the filling sinks a little into the dough. You can sprinkle the workpiece with sugar on top, preferably brown. We prepare dessert using the “Baking” program; the time depends on the power of the device; it can range from 40 to 65 minutes.

Sponge cake with lingonberries: recipe, photo

For this recipe, it is recommended to use jam-jelly or jam with gelatin (pectin).

You will need:

Flour – 1 cup (no more than 250 g)
Sugar – 200-250 g (according to your taste and preference)
Eggs – 4 pcs. (not small ones!)
Salt - a pinch
Lingonberry jam

Cooking:

Separate the eggs and beat the chilled whites with a mixer (or a blender with a whisk attachment) until elastic foam, add a pinch of salt while whipping.
Gradually add sugar to the protein foam and beat the mixture until it is completely dissolved.
Add the yolks, and then the flour, 1 tablespoon at a time, without ceasing to beat.
Place the resulting mass in a wide, flat square pan (a small baking sheet, for example) and bake for exactly 25 minutes at 180 degrees, remove and cool.
Cut the cooled sponge cake in half, spread lingonberry jelly on one part, cover with the other part, decorate the cake with powdered sugar.

Sponge cake

Lenten pie with lingonberries: recipe, photo

Even during Lent you can please yourself with delicious lingonberry pastries. A pie made from simple ingredients is not difficult to prepare.

You will need:

Flour – 230-250 g.
Starch (any: corn, potato) – 2-3 tsp.
Vegetable oil (any) – 80-100 g.
Sugar – more than 100 g (according to your preferences and taste)
Small packet of baking powder
Lingonberry jam – 1 glass

Cooking:

Flour must be sifted
Place a mound of flour on your work surface
Add baking powder, starch, mix
Add sugar to taste
Adding vegetable oil, knead the dough with your hands. How elastic your dough will be depends only on the amount of oil you pour in.
Knead the dough for a very long time and thoroughly.
Divide the dough into two parts
Roll out one part and place in a greased pan.
Place an even layer of thick lingonberry jam on top of the dough.
Place another layer of dough, rolled out very thin, on top of the jam.
Secure the bottom and top of the pie on the sides very tightly so that the filling does not “leak out.”
The product can be lubricated with ready-made black tea to give it a rosy glow.
It should be baked for no more than 40 minutes at an average temperature of 190 degrees and cut only after cooling.

Lenten pie

Jellied pie with lingonberries: recipe, photo

You will need:

Spread – 200 g (can be replaced with margarine).
Egg – 1 pc. (you can only use one yolk)
Flour – 330 g (make sure the dough is not too loose).
Sugar – at least 100 g (or amount according to your preferences)
Corn starch - 1 tbsp. with a slide
Cottage cheese - 180 - 200 g (you can use curd mass)
Sour cream (any fat content) – 200 ml.
Lingonberries - fresh or thawed berries

Cooking:

Soft butter is thoroughly beaten with egg and sugar
Gradually add flour, then knead the elastic dough with your hands.
Grind the cottage cheese through a sieve, mix with sour cream and starch, add sugar.
Roll out the dough and place on the bottom and edges of the pan
Sprinkle the berries onto the dough (if they have been defrosted, drain off the excess water).
Sprinkle the berries with a little sugar and cover with filling
Place the pie in the oven and bake for 30-40 minutes at medium temperature (180 or 190 degrees).

Lingonberry pie

Lingonberry pie with sour cream

Lingonberry pie made with sour cream turns out very tasty. The sweet taste of the filling, made from rich sour cream, goes well with the tart and sour taste of lingonberries. The base of the pie is shortcrust pastry.

The basis:

0.5 cups sour cream;
1 egg;
0.5 cups sugar;
100 gr. butter;
1 teaspoon baking powder.

Filling:

300 gr. lingonberries;
1 tablespoon starch;
1 tablespoon of powdered sugar.

Cream:

0.5 cups sour cream;
0.5 cups sugar;
1 egg;
1 heaped tablespoon of flour.

Grind plastic soft butter with sour cream and sugar. Next, add the lightly beaten egg and baking powder. Mix the liquid mixture well, then add the pre-sifted flour. Knead an elastic but not tight dough. Roll it out and place it in a baking dish to make a flat cake with high sides.

Mix the berries with starch and place on the dough. Fill the berry layer with sour cream. To prepare the cream, beat sour cream with eggs, sugar and flour. The mass should be without lumps.

Place the pie blank in the oven, which is already heated to 160° C. Baking continues for fifty to sixty minutes.

Pie with frozen lingonberries: recipe

Before cooking, be sure to defrost the berries until soft and drain excess water.

You will need:

Egg – 3 pcs. (must be large)
Flour - 2 cups (watch and focus on the consistency of the dough).
Starch – 1 tsp. (any)
Sugar – 1 cup (but you determine the amount of sugar yourself).
Butter – 50 g (can be replaced with spread)
A small package of baking powder (you can also replace it with soda if desired).
Lingonberries – 2/3 cup (already defrosted)

Cooking:

Beat the egg separately, first the white into a foam with sugar, and then gradually add one yolk at a time.
Mix the egg with starch and soft butter, add baking powder and slowly add flour in portions to knead the dough.
Add the berries directly to the dough, check the consistency; if the dough is liquid, add a little more flour.
Place the dough in the pan and bake in the oven for 35-40 minutes at 180-190 degrees until done.
Remove the crust from the oven and let it cool (about 30 minutes).
Cut the cooled cake in half horizontally and spread with a layer of lingonberry jam, cover with cake. Decorate the finished pie with powdered sugar.

Lingonberry pie

Lingonberry pie with cottage cheese

Ingredients:

For the test:

Sour cream 220 g;
Sugar 100 g;
Egg 2 pcs.;
Baking powder for dough 1 tbsp. l. flat (no slide);
Flour 1 tbsp;
Vanilla sugar;
Butter 50 g.

For filling:

Curd mass 500 g;
Sugar 100 g;
Vanilla sugar to taste;
Egg 3 pcs.;
Semolina 1 tbsp. l.;
Fresh or frozen lingonberries 2/3 cup;
Vegetable oil for greasing the mold;
Flour for dusting the mold.

Cooking method:

Grease a springform baking dish with a diameter of 26 cm with vegetable oil and sprinkle with flour. Beat the eggs with a mixer until fluffy, then add sugar and vanilla sugar and beat again.

Now add sour cream and melted butter to the dough, beat with a mixer again. Mix baking powder with flour, sift and pour into the dough, mix gently with a spoon. Place the dough in the mold.

For the filling, puree the cottage cheese using a blender. Add eggs and sugar, vanilla sugar or vanillin to the cottage cheese and beat again. Add semolina to the filling and mix everything.

Pour the filling carefully into the middle of the mold. Sprinkle the pie with lingonberries on top and place in the oven. Bake the pie at 200 degrees for about 40–50 minutes. Now turn off the oven and let it cool completely there.

Kefir pie with lingonberries and apples in a slow cooker: recipe

You will need:

Flour – 340-350 g (this is exactly one glass, measured or faceted).
Sugar – 150-200 g (adjust the amount according to your tastes)
Eggs – 2 pcs.
Kefir – 1 glass (at least 1% fat content)
Small packet of baking powder
Lingonberries - no more than 0.5-2/3 cup

Cooking:

Beat the egg white, separately from the yolk, with sugar - this is the secret to the fluffiness of the baked goods.
Then gradually add yolk and kefir, baking powder one at a time - knead the dough, adding flour.
Berries are added to the thoroughly mixed dough, mixed by hand and poured into a greased mold.
Grease the multicooker bowl generously and pour in the dough, bake for 40 minutes in the “Baking” or “Soup” mode.

slow cooker recipe

Apple and lingonberry filling: recipes for pie

Recipes for delicious fillings for pies and baked pies will help you experiment with dishes, supplementing them with different ingredients. You can add not only lingonberries, but also other fruits to any pie.

Apple-lingonberry filling, which includes:

Sweet apple – 2 pcs.
Fresh lingonberries – 2/3 cup
Cinnamon – 1 tsp.
Vanillin – 1 tsp.
Sugar – 0.5 cups
Lemon juice – 1 tbsp.

IMPORTANT: The apple should be cleared of seeds and chopped into small cubes, mixed with berries and sugar. This filling is perfect for aspic or layer cake.

Crumbly shortcrust pastry pie

If you like crumbly dough that melts in your mouth, then you should make shortbread pie with lingonberry filling. Preparing the dessert is very simple.

150 gr. butter;
2 cups of flour;
1.5 cups of sugar (of which 0.5 cups are for the dough, the rest for the filling);
1 teaspoon baking powder;
a pinch of vanillin;
2 tablespoons starch;
200-250 gr. lingonberries.

Before cooking, the butter must be kept in the freezer so that it is very cold.

Sift the flour into a bowl, mix it with vanilla, half a glass of sugar and baking powder. Take the butter out of the freezer and rub it through a grater into a bowl of flour. Grind the mass with your hands. The result is a crumbling mass.

Pour approximately two-thirds of the prepared mixture into the bowl in which we will bake the pie. He compacts the crumbs with his hand, forming an even layer with sides.

Mix clean and dry berries with sugar and starch, pour the finished filling onto the formed layer. Sprinkle the crumbs left earlier on top of the filling. Cook at two hundred degrees for approximately twenty-five minutes.

Do not remove the hot cake from the mold, otherwise it will fall apart. We wait for it to cool completely, then carefully remove it and cut it into portions.

Lingonberry and starch filling for pie: recipes

IMPORTANT: Starch is added to the lingonberry filling so that the juicy berry does not “flow” and does not add excess water to the baked goods. With this filling you can make layer cake, aspic, open and yeast.

It's easy to prepare this filling:

Place the sorted clean and dry berries on a layer of dough strewn with starch.
Sprinkle the berries with sugar
Sprinkle another small layer of starch on top, you can add cinnamon for flavor.

Kefir pie “Tenderness”

This is a fairly quick recipe for lingonberry pie; the dough for it is mixed with kefir.

1 egg;
1.5 cups of sugar (1 cup for dough and 0.5 for cream);
1 glass of kefir;
0.5 teaspoon of soda;
1 teaspoon vanilla sugar;
2 cups of flour;
100 gr. butter;
200 gr. lingonberries;
200 gr. sour cream.

Break an egg into a bowl, add kefir, soda, sugar and vanillin. Beat everything well, preferably with a mixer. Then pour in the melted butter and add flour in parts. The dough turns out viscous, but not flowing. Place on a greased baking sheet and distribute evenly.

Distribute clean and dry lingonberries over the surface of the dough. Cook at 170 degrees for approximately thirty-five minutes. By the time baking is finished, the cream should be ready, for which you need to beat sour cream with the addition of granulated sugar. Coat the finished hot pie with cream on top and leave until completely cooled.

Lingonberry and cottage cheese filling for pie: recipes

Preparing the filling:

A glass of lingonberries should be ground through a sieve
Mix berry puree and juice with 2/3 sugar
Add 2 cups of grated cottage cheese or prepared curd mass to the mixture, mix thoroughly.
Add 1 tbsp. potato or corn starch, stir again.

IMPORTANT: This filling is ideal for aspic and open pie on shortbread, biscuit or puff pastry.