Lingonberry Pie

Lingonberry Pie

For me lingonberry pie is a symbol of autumn just like pumpkin pie is in North America. Lingonberries are wild Northern berries that grow in green woody stems. I used to pick them yearly – lingonberry is the most common shrug in Finland, it flowers in June-July and is usually picked in late August to early October.

Lingonberries have a slightly sweet and sour taste similar to cranberries. They are often used as a garnish for meat dishes but are also widely used in baked goods, porridge, jam, jelly and juice. Lingonberry Pie

This wholesome pie has a soft almost cake like crust, a juicy sour lingonberry filling topped with sweet digestive crumbs. You can serve it warm or cold. It’s delicious on it’s own but also pairs great with vanilla ice cream, whipped cream or caramel sauce.

Lingonberry Pie
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Servings Prep Time
8-12people 20minutes
Cook Time
30minutes
Servings Prep Time
8-12people 20minutes
Cook Time
30minutes
Lingonberry Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8-12people 20minutes
Cook Time
30minutes
Servings Prep Time
8-12people 20minutes
Cook Time
30minutes
Ingredients
  • 100 grams unsalted butter softened
  • 90 grams sugar
  • 1 egg
  • 100 grams whole wheat flour
  • 100 grams plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla bean seeds
  • 80 mililiters milk
  • 300 grams lingonberries fresh or frozen
  • Crumb Coating
  • 6 Digestive biscuits crumbled
  • 30 grams sugar
  • 4 tablespoons unsalted butter melted
Servings: people
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Instructions
  1. Preheat oven to 200°C.
  2. Lightly grease a 20cm pie dish and dust with flour.
  3. Place butter and sugar in a mixing bowl and beat for 2 minutes on medium speed, then add the egg and continue beating on high speed.
  4. In separate bowl combine flours, baking powder and vanilla seeds.
  5. Add milk and flour mixture to the butter mixture in two steps mixing on medium speed.
  6. Spread onto the prepared pie dish and bake the crust in preheated oven for 10 minutes while preparing crumb coating.
  7. Mix digestive biscuit crumbs and sugar with melted butter.
  8. Spread lingonberries over the pre-baked pie crust and sprinkle crumb coating on top and bake for another 20 minutes.

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  1. Pingback: 17 Dessert Recipes For Fall | Baking In Pink

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