Recipe: 10 Spoon Lingonberry Pie step by step with pictures | Handy.Recipes

10 Spoon Lingonberry Pie

Cooked cranberry pie 10 spoons

Time to cook: 60 minutes

Total Servings: 8

Nutritional Value

Hello! I've been cooking with Povarenok for years, but I've been hesitant to share my recipes. The other day, I was making pie for my daughters, they love pastries and the kids inspired me to make my first recipe here. I've looked through the lingonberry pies available on the site, but this version of the dough I have not met, so with great pleasure I present it to you. If it turns out that I've overlooked a variant of such a pie, stole the idea from someone, I'm not on purpose, and of course remove the recipe. Why is the pie so named?? Because the basic ingredients are measured in ten tablespoons. The original of this pie was made with blueberries, I saw it on TV in some cooking program, I adapted it to the taste of my "homemade" And now it's my kids' favorite pie. The dough is suitable for any berry pie.

Author of the recipe

Ingredients for lingonberry pie "10 spoonfuls":


  • Chicken egg - 4 pcs
  • Olive oil (in the absence of sunflower oil can also be used, but with olive oil is more gentle) - 10 tablespoon
  • Cream (20% or higher fat content is better) - 10 tablespoon
  • Wheat flour / Flour (without a hill, it's about 210-220 gr) - 7 tablespoon
  • Sour cream (I use 20% fat) - 4 tablespoon
  • Sugar (better if you use fine, it just dissolves better) - 10 tablespoon
  • Vanilla sugar - 15 g
  • Lingonberry - 250 g
  • Dough leavening agent - 10 g
  • Lemon juice - 2 tablespoon
  • Salt - 0.5 teaspoon

How to cook lingonberry pie "10 spoonfuls" step by step with photos


Beat the eggs, sugar and vanilla sugar with a mixer on low speed until the sugar has dissolved.

Add cream, lemon juice, olive oil and salt to the egg mixture and whisk again.

Mix the sifted flour (this is important, otherwise the pie won't rise well) with the baking powder, gradually introducing it without stopping to whisk into the dough. I got it in three steps.

The dough should be as thick as for pancakes.

Grease a baking dish (I have 30 cm) with olive oil, put it in a preheated oven for 3 minutes (180 degrees). This is to ensure that our liquid dough spreads evenly in its shape.

Carefully take out the form from the oven, pour the batter into the form, evenly distribute the cranberries, drowning slightly in the batter. We put it in the oven for 30-40 minutes at 180 degrees on medium-high, top and bottom heat. It's better not to open the oven for the first 25 minutes. Check the readiness of the dough with a toothpick.

My oven gave out this beauty after 35 minutes.

While the pie is cooling, let's make the most common filling. Mix the sour cream with the remaining 5 tablespoon of sugar (you can adjust the sweetness to your liking)

Fill the pie and let it cool completely. My family never waits for this moment and eats it right away.

The pie comes out tall, I have never once "blown away", Try using cherries or assorted berries instead of cranberries, it would also be delicious! Bon appetit, hope you like it.

Nutritional Value:

Whole Dish:
Calories
4464.5 Calories
Protein
55.9 g
Fat
270 g
Carbohydrates
449.1 g
Per Serving:
Calories
558.1 Calories
Protein
7 g
Fat
33.8 g
Carbohydrates
56.1 g
100g:
Calories
318.9 Calories
Protein
4 g
Fat
19.3 g
Carbohydrates
32.1 g

Salt, Flour, Wheat Flour, Lemon Juice, Sugar, Olive Oil, Sweet, Sour Cream, Sour, Cream, Baking powder, Baking, Vanilla sugar, Lingonberry, Cakes, Pastry

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