Lingonberry and Apple Pie
Description
The recipe won't take much time. To create a more interesting flavor, I decided to combine wild lingonberries and apples. I like pies with lots of filling and minimal dough, so I went with this version. The base is made from shortcrust pastry, the filling contains pieces of apples and berries, and on top, for decoration, I arranged apple slices in a fan pattern. In my opinion, the pie turned out very beautiful. I think it can confidently be served at a festive table, perhaps garnished with whipped cream.
Instructions
- 1
Step 1
1. Cut the butter into pieces and transfer to a bowl, add the egg, baking soda, and granulated sugar (100 grams).
- 2
Step 2
2. Put the previously sifted flour into a bowl and knead the dough.
- 3
Step 3
3. Place the dough into the baking pan, smooth it out with your hands over the bottom and sides, then refrigerate for 30-40 minutes.
- 4
Step 4
4. I wash the apples, set aside half for later use, and cut the other half, removing the seeds and slicing the fruit into small pieces. I transfer the apples to a saucepan, add 150 grams of lingonberries and the remaining sugar, and heat over the stove.
- 5
Step 5
5. Separately mix the starch with water, pour the mixture into the saucepan when the apples release their juice, stir and cook for 5-10 minutes.
- 6
Step 6
6. I take the mold out of the refrigerator, put the freshly prepared filling inside, and spread it evenly. I slice the remaining apples, sprinkle them with lemon juice to prevent browning, then arrange them in a fan shape on top of the filling.
- 7
Step 7
7. Place the pie in a preheated oven at 180 degrees for 30-40 minutes.
- 8
Step 8
8. I take the ready cake out of the oven and immediately brush it with liquid honey, sprinkle with the remaining cranberries, and leave it until completely cooled.
- 9
Step 9
9. The cooled pie is easily removed from the pan, it holds its shape well and doesn't fall apart.