Pie with lingonberries and apples. Pie with apples and lingonberries

Step 1: Prepare the dough.

Before starting cooking, be sure to defrost the dough so that it becomes soft and pliable. Then divide it into two equal parts, set one aside and place the second on the countertop. Important: Prepare your work surface in advance by dusting it with a little flour to prevent sticking. Roll out the lined half of the puff pastry to the size of your pan. Lightly roll out the second half using a rolling pin, and then roll it into a sausage roll and use the tip of a knife to make cuts on it in a checkerboard pattern. Of course, you can do this later, when you are already closing the pie.

Step 2: Prepare the lingonberries.

Sort the lingonberries, removing small twigs and random leaves. Rinse the berries with warm water, after pouring them into a colander. And then fix them on the weight to allow excess moisture to drain; it should not get into the pie, because the berries are already quite juicy.

Step 3: Prepare layer cake with lingonberries.

Set the oven to preheat to 180 degrees Celsius. At this time, grease a heat-resistant baking sheet with vegetable oil and place a single layer of dough in it. Pour lingonberries onto it, level them with a tablespoon and add sugar, trying to distribute it evenly throughout the filling. Cover the top of the pie with the second half of the puff pastry, the same one on which we made the cuts. Use your fingertips to secure the edges together. Leave the cake to rest like this for 15 minutes in a warm, wind-free place. But first, using a special brush, you need to grease the product with a broken chicken egg.
Once the cake has rested for the required amount of time, place it in the already preheated oven for 20 minutes. During this time it will brown and become ready. As soon as your dessert is ready, remove it from the oven and wait a little until it has cooled slightly, only then can you start serving the pie.

Step 4: Serve layer cake with lingonberries.

Serve layer cake with lingonberries as a dessert or afternoon snack. You can dress it up with powdered sugar, heavy sour cream or whipped cream. That's all, your sweet and truly homemade dessert is ready, all that remains is to pour yourself and everyone gathered at the table a cup of hot tea and start dessert.
Bon appetit!

In the cold season, when it is very difficult to get fresh lingonberries, you can replace them with frozen ones.

You can often find recipes where thinly sliced apples are added along with lingonberries.

Thinking about something delicious to cook, I thought: “Why not try making an upside-down pie with apples and lingonberries!” And then inspiration struck me. I wanted the pie to be not only tasty, but also beautiful.

I decided to decorate with apple rings! After a little thought, the recipe for this pie was born. While cooking, a wonderful aroma of fresh baked goods reigned in the kitchen, which created coziness throughout the apartment!

Compound:

Dough:

2 cups of flour
1/3 cup sugar
1 tsp. baking powder
a pinch of salt
1 glass of milk (not cold)
6 tbsp. l. butter or vegetable oil (I used corn oil)

Filling:

2 large apples
1 cup lingonberries
2 tbsp. spoons of sugar
1.5 tbsp. tablespoons starch (I used corn starch)

Pie with lingonberries and apples – recipe:

Let's prepare the ingredients.
Products
Mix flour with sugar, salt, baking powder and vanillin (the amount of sugar can be adjusted according to your own preferences). Add milk and vegetable or melted butter to the dry mixture. Mix well.
Let's prepare the oven. It must be heated at 180˚C.
Now let's move on to the apples. We cut them into rings, cutting out the cores. There should be enough rings so that you can lay them out beautifully in the mold. I needed 8 rings. Cut the remaining apple pieces into small slices.
Next we combine the lingonberries with the apple slices and add sugar (you can also reduce or increase the amount of sugar here, it depends on the sweetness of the fruit and your preference). If the fruit has released juice, it needs to be drained. Now add starch to the fruit filling.
Lingonberry-apple filling
Take a round mold, cover it with pastry paper and grease it with butter (I have a mold with removable sides and a non-stick coating, so I didn’t use paper.) Place apple rings on the bottom of the mold.
Then place the prepared filling on top.
Pour in the filling
And evenly pour the dough over the fruit, leveling the surface.
Bake the pie for about 50 minutes (it all depends on the oven).
After the cake is baked, remove it from the oven and cool. After that, turn it over onto a plate.

That's all! Our tender, tasty and beautiful pie with apples and lingonberries is ready.

I wish you a pleasant tea party!

Julia B. author of the recipe

It’s strange, you must admit, that in a country whose nature is so rich in all sorts of edible varieties, dishes such as pizza or hamburger are in demand!

Well, of course, there is no arguing about tastes, but just imagine a fragrant, crumbly pie, from the pieces of which thickened drops of lingonberry juice flow down. And the aroma of stewed apples?

Introduced? Then let's get to work!

Pies with apples and lingonberries - general cooking principles

Lingonberries for pies can be used either frozen or fresh. Fresh berries are carefully sorted, selecting spoiled ones, washed and dried from moisture, spread in a thin layer on a linen or paper towel. Frozen berries do not thaw in most cases.

Considering the sour taste of lingonberries, it is better to take sweet varieties of apples so as not to add excess sugar to the filling. The fruits are peeled, cut into slices, cubes or grated.

The fruit filling is flavored with cinnamon or vanilla. You can add cream cheese to it or fill it with a specially prepared pudding filling based on apple juice. Very often, starch is added to keep the abundant juice from berries and apples.

Pies with apples and lingonberries are baked mainly from shortbread or yeast dough. For faster baking, they use store-bought puff pastries, and for less troublesome baking, use dry bulk baked goods, which are prepared, without exaggeration, in minutes and require only kneading and rolling.

Place the cake pans on a wire rack set on a medium level. The oven is preheated to the desired temperature. If pies are baked in an electric oven, the temperature is raised to 200 degrees, while in a gas oven the product is baked at 180 degrees.

Butter yeast pie with apples and lingonberries

Ingredients:

45 gr. butter, homemade butter;

One egg;

110 ml low-fat milk;

2 tsp. "quick" yeast;

75 gr. sugar;

300 gr. high quality flour;

Three sweet apples;

100 gr. lingonberries;

Three spoons of powdered sugar;

A spoonful of fresh dry starch.

Cooking method:

1. Pour 50 ml of warm water into a cup and dissolve the yeast in it. Set aside close to heat, the yeast should rise. To speed up the process, add a large spoonful of sugar.

2. Measure 100 ml of milk, heat it and add melted butter. Add 100 grams of sugar, raw egg and rising yeast. Add a third of the measured flour and stir everything well.

3. When you bring it to homogeneity, start adding the remaining flour and knead the dough. Place it on the table and knead well, kneading it with your hands for 15 minutes. Cover the dough formed into a ball with a damp towel and place in a warm place for one hour. Make sure there is no draft.

4. Cut the apples into small cubes, about a centimeter each, and mix with clean, dried lingonberries. Add starch, a spoonful of granulated sugar and mix the filling well.

5. To decorate, separate a small piece of the risen dough and leave it under the sheet, and roll out the rest a little larger than the size of the pan in which you will form the pie.

6. Wipe the bottom and sides of the frying pan with a gauze swab dipped in vegetable oil. Place the dough and be sure to fold the edges over the sides to create low sides.

7. Distribute the filling throughout the workpiece.

8. Divide the reserved dough into eight small pieces and roll them into long flagella. Intertwine two flagella with each other and place them beautifully on the filling, tightly fastening their edges with the sides.

9. Leave the formed pie for 20 minutes under a towel. After this, grease the edges and the mesh of flagella with milk and place the product in the oven, on a wire rack set on the middle level.

10. After about 20 minutes, when the dough begins to brown, carefully sprinkle the filling with granulated sugar and keep the product in the oven for another 10 minutes.

11. Carefully remove the cake from the pan and decorate with a sprinkle of powdered sugar when cool.

Shortbread pie with apples and lingonberries in creamy filling

Ingredients:

One chicken egg;

100 gr. sugar;

300 gr. baking flour;

A teaspoon of ripper;

80 gr. medium fat sour cream;

Homemade butter or creamy margarine – 80 gr.

For the filling:

400 gr. apples, sweet variety;

Frozen lingonberries – 120 gr.;

150 gr. semi-liquid cream cheese in trays;

Three eggs;

50 gr. cane sugar;

A spoonful of vanilla.

Cooking method:

1. Measure out the flour, mix it with the ripper and sift it several times.

2. Place the butter in a bowl, cut it into pieces directly in it and beat with granulated sugar with a mixer at medium speed. Add sour cream, break the egg and repeat beating. Add flour little by little and knead the dough.

3. Place a sheet of parchment cut to fit the mold on the bottom of the pan. Evenly distribute the rolled out dough over it, slightly guiding its edges towards the walls and forming sides.

4. Cover the mold with a linen napkin and place it in the refrigerator for 20 minutes.

5. For the filling, beat the cream cheese with granulated sugar, eggs and vanilla with a mixer.

6. If the apples are large, take one, peel it and cut it into small cubes.

7. Remove the cooled dough pan from the refrigerator and place the chopped apples in it. Place half of the frozen lingonberries on top, pour the prepared cream filling over everything and lay out the lingonberries again.

8. Without peeling, cut the remaining apples into thin slices and arrange beautifully on top.

9. Bake the pie with apples and lingonberries in a preheated oven for about half an hour. For greater sweetness, 10 minutes before turning off, you can sprinkle its surface with sugar.

10. Cool the finished product and place it in the refrigerator for an hour and a half.

Pie with apples and lingonberries made from shortcrust pastry

Ingredients:

Wheat flour – 350 gr.;

120 gr. Sahara;

Butter – 180 gr.;

Seven tablespoons of water;

200 gr. fresh frozen lingonberries;

A kilogram of apples;

1 gr. vanilla powder;

Spoon of starch;

Small lemon;

Cooking method:

1. Pour the sifted flour into a bowl. Add a spoonful of sugar and a little less than half a spoonful of salt and mix thoroughly. Add the butter, cut into large pieces, to the flour and chop thoroughly with a knife, ensuring that the pieces of food are combined into small crumbs.

2. Add cold water, adding it a tablespoon at a time, stirring quickly each time to maintain a crumbly structure. Transfer the dough into a bag and refrigerate for at least half an hour.

3. Cut clean, dry apples in half and core them. Cut half the fruit into small pieces, and the remaining into thin slices.

4. Place the cubes in a saucepan along with the lingonberries, and sprinkle the slices with lemon juice.

5. Add 100 g to the apples mixed with lingonberries. sugar, add vanillin and place on low heat. Stirring constantly, heat the fruit and berry mixture for 2 minutes.

6. Dilute the starch with thirty milliliters of cold water and pour it into a saucepan, mix well and remove from heat until thickened. Cool.

7. Roll out the dough through cling film into a half-centimeter thick cake, move it into the mold and form the sides.

8. Place the cooled filling into the dough, and fan out the apple slices over it.

9. Place the broiler in the oven and bake the pie for half an hour.

10. Grease hot pastries with honey.

Pie with apples and lingonberries – “Fruit and berry tart”

Ingredients:

“Creamy” or other high-quality margarine – 200 gr.;

Two glasses of flour;

200 gr. elastic cottage cheese;

Half a kilo of apples;

Frozen or fresh lingonberries – 100 gr.;

Packaging of vanilla pudding without cooking;

Clarified apple juice – 200 ml;

A teaspoon of powdered cinnamon;

50 gr. finely ground powdered sugar;

Butter “Peasant”, or homemade very thick cream – 20 g.

Cooking method:

1. Chop margarine and flour into crumbs, add cottage cheese and knead quickly. Form the dough into a ball and place it in the refrigerator. To prevent the top layer from becoming crusty, wrap the dough in film or place it in a bag.

2. Place butter in a thick frying pan and melt it over low heat. Add thin apple slices, without peel, sprinkle them with cinnamon and lightly fry, cool.

3. Dissolve vanilla pudding in apple juice. Add cooled apples and thawed lingonberries. Add powdered sugar and mix thoroughly.

4. Place the chilled dough on the bottom and sides of a round springform pan, prick it evenly with a fork and place in the oven for a quarter of an hour at 200 degrees. Then take it out, put the fruit and berry filling on the dough and finish baking the pie for 25 minutes, lowering the temperature to 170 degrees.

5. Serve chilled.

Quick layer cake with apples and lingonberries

Ingredients:

One kilogram pack of puff pastry, unleavened;

300 gr. fresh lingonberries;

A tablespoon of starch;

Half a glass of sugar;

Three small apples.

Cooking method:

1. Remove the frozen dough from the package and leave it on a floured counter until completely thawed.

2. Grate apples without peel with a medium grater and mix with lingonberries. Add the entire amount of sugar and starch, and, being careful not to crush the berries, mix thoroughly.

3. Lightly roll out the defrosted layer of dough on a table greased with vegetable oil. Cut it into two pieces of different sizes so that one layer is only slightly smaller than the second. Wrap the larger piece around a rolling pin and carefully transfer it to a baking sheet that you have previously lined with parchment.

4. Place the filling and cover it with a smaller piece of dough. Seal the edges tightly and prick the surface of the pie evenly with a fork. Brush with beaten egg and place in the oven for 20 minutes.

The simplest pie with apples and lingonberries in a slow cooker

Ingredients:

Butter – 80 gr.;

Ripper – 2 tsp;

250 gr. Sahara;

Semolina – 50 gr.;

Two small sweet apples;

200 gr. fresh lingonberries;

A small package of vanilla;

Wheat flour – 50 gr.

Cooking method:

1. Mix the flour sifted with ripper with semolina. Add, still stirring, vanilla powder, granulated sugar, and baking powder. Divide the prepared bulk mixture into three equal parts.

2. Cut the peeled apples into medium-sized thin strips. Rinse and dry fresh berries to remove moisture. Mix the berries with apples, adding a little more than a spoonful of sugar.

3. Remove the cooking bowl from the housing and grease it well from the inside with butter or margarine.

4. Pour one part of the bulk mixture into the bowl and distribute evenly over the entire bottom.

5. Place a third of the fruit and berry filling on top and add the bulk mixture again. Lay out the filling again and cover it with the bulk mixture in the same way. The top layer should be the filling.

6. Rub frozen butter onto the surface of the pie using a coarse grater, close the lid and turn on the multi-pan for 45 minutes, setting the “Bake” option.

Pie with apples and lingonberries - cooking tricks and useful tips

In order for the baked goods to always turn out well, it is recommended to follow a certain rule when kneading the dough - all its components, especially the liquid part and eggs, must be at the same temperature.

Before kneading the yeast dough, the products must be placed on the table in advance so that they warm up well and evenly. Shortbread dough, on the contrary, loves the cold. The oil added to it is often frozen by placing it in the freezer in advance.

To ensure that the top of the dough, which directly touches the filling, does not remain raw (glutinous) after baking, it is sprinkled with a thin layer of breadcrumbs or semolina and only after that the fruit and berry filling is laid out.

The combination of sweet apples and sour berries in the filling is one of the most harmonious. Therefore, pie with lingonberries and apples can be classified as the most exquisite desserts. There are different ways to prepare it; here are the most popular recipes.

You can bake apple pie with lingonberries using different types of dough. It can be prepared with yeast or kefir; pies made from puff pastry or shortcrust pastry have excellent taste.

For this baking, you should take sweet varieties of apples, then you won’t need to add a lot of sugar to the filling. But you can take fresh or freshly frozen lingonberries. Even dried berries will do.

Fresh berries must be sorted, washed and dried, scattering them on paper towels. Freshly frozen lingonberries do not require additional preparation; they do not even need to be defrosted; they will thaw during the baking process. If you have dried lingonberries at your disposal, then you need to pour boiling water over them for a few minutes and then rinse them with cold water.

The apple-lingonberry filling is aromatic on its own, but, if desired, you can use aromatic additives - vanillin or ground cinnamon. It is recommended to additionally add a little starch to the filling; this component “binds” the released juice. Therefore, the bottom crust of the pie will be well baked and will not be wet.

Apple pie with lingonberries made from yeast dough

A pie baked from... will be soft, fluffy and very tasty. It is better to make an open version, as the combination of apple slices and bright red berries looks very beautiful.

For baking you need:

0.5-0.6 kg flour;
2 sachets (8 g each) active dry yeast in granules;
250 gr. Sahara;
2 eggs;
75 gr. butter;
300 ml milk;
800 gr. apples;
100 gr. lingonberries;
1 teaspoon ground cinnamon;
100 gr. peeled walnuts.

Heat 150 ml of milk slightly, add a tablespoon of sugar and yeast, stir well until the yeast is completely dissolved. We set the dishes with the solution aside and “forget” about it for 10 minutes.

Pour the rest of the milk into a deep bowl for kneading the dough, add melted butter and 1 egg, lightly beaten with a pinch of salt and 2 tablespoons of sugar. Pour the risen yeast into this mixture. We begin to gradually add flour, actively kneading the mass. When the dough becomes thick enough, put it on a board and, adding flour little by little, knead until elastic. Place in a deep bowl, cover with a towel and place in a warm place for about an hour.

Cut the apples into pieces of arbitrary shape. Place the fruit in a saucepan, add a little water and simmer until soft. Cool, mix with sugar and berries (a few berries can be left for decoration).

Separate a piece of the finished dough to decorate the top of the pie, and roll out most of it into a round layer that needs to be transferred to a baking sheet.

Place the filling in the center and turn the edges up, covering the filling around the edges. Make flagella from the remaining dough or cut out various figures and place them on the surface of the pie. Let the product stand for about 10 minutes. Then brush the top part (decor, sides) with beaten egg. The oven will be at 170 degrees for about an hour. Sprinkle the cooled pie with sugar and decorate with the reserved berries.

Read also: Pie with apples and cranberries - 7 recipes for aromatic treats

Yeast-free butter pie

If you don’t like working with yeast, you can make a rich yeast-free cake.

0.5 kg flour;
2 eggs;
100 ml milk;
4 tablespoons of sour cream;
60 gr. butter;
3 tablespoons sugar;
0.5 teaspoon salt;
2 teaspoons baking powder;
500 gr. apples;
200 gr. lingonberries;
2 tablespoons starch;
sugar in the filling to taste.

Beat 1 egg with salt and sugar, add sour cream and milk, baking powder, beat everything. We begin to sprinkle flour. When the dough becomes thick enough, add softened butter and knead the dough, adding more flour. The dough turns out elastic and does not stick to your hands. Place the dough to rest for half an hour, preferably in the refrigerator.

Rub the apples with coarse shavings, add the prepared berries, starch and sugar. Let's form a closed pie. To do this, roll out the dough into a rectangular shape, place the filling in the center, pinch the edges, forming a pie. Carefully transfer it to a greased baking sheet, seam side down. Brush the top of the product with beaten egg and sprinkle with a small amount of sugar.

Advice! If possible, it is better to use brown sugar for sprinkling; the baked goods will turn out more beautiful.

Bake for about an hour until the crust appears golden brown and smells delicious.

Store-bought puff pastry pie

You can bake a pie very quickly if you buy the dough at the store.

500 gr. ready-made dough, you can take unleavened and yeast to your taste;
1 cup lingonberries;
1 large apple;
2 tablespoons starch;
150 gr. Sahara;
0.5 teaspoon of cinnamon.

Beat the prepared berries together with sugar and starch in a blender. Cut the apples into small cubes and mix with the berry mass.

Let the dough thaw and divide in half. Roll out the first part and place it on a baking sheet. We roll out the second part in the same way, and make cuts on it 3 cm long and with a gap of 2 cm between the cuts. In the next row, we place the cuts in a checkerboard pattern.

Place the filling on the bottom layer, leaving the edges of the dough free. Cover with a second, slightly stretched layer and press the edges tightly, holding both parts of the pie together. Bake at high temperature (220 degrees) for 20 minutes.

Apple-lingonberry shortcrust pastry pie

Crumbly with fruit and berry filling, this is a great delicacy.

Let's prepare the ingredients for it:

200 gr. flour;
100 gr. butter;
50 gr. granulated sugar;
1 egg;
some cold water;
a pinch of salt;
1 large apple;
100 gr. lingonberries;
sugar in the filling to taste.

To prepare shortcrust pastry, you need to take food from the refrigerator. You need to work quickly so that the butter included in the dough does not have time to melt.

Grate the butter directly into a bowl of flour, quickly grind until a homogeneous loose mass is obtained. Beat the egg with a pinch of salt and sugar and add to the dough. Knead. If the dough does not come together, add ice water little by little. Place the finished dough in the cold.

Prepare the filling by cutting the fruit into thin slices. Separate a small piece from a piece of dough and roll it into flagella. Roll out the rest of the dough into a layer and place it on a baking sheet moistened with water. Make sides from flagella.

Advice! Shortcrust pastry contains a lot of oil, so there is no need to additionally lubricate the baking dish.

Prick the bottom layer of dough with a fork and bake the pie for 20 minutes. Then take out the bowl with the sand base and place apples sprinkled with sugar and berries inside the pie. Let the pie bake for another 25 minutes.

Alsatian pie

Easy to prepare, but very beautiful and tasty, traditional Alsatian pie. This is a pastry with a shortbread base and fruit filling, topped with a sweet sauce.

Read also: Pie with ricotta and apples – 7 recipes for tender pastries

The basis:

120 grams of soft pliable butter;
160 gr. flour;
2 yolks;
120 gr. Sahara.

Filling:

4 apples;
30 gr. oils;
2 tablespoons sugar;
50 gr. lingonberries;
2 tablespoons lemon juice.

The sauce that we pour over our jellied pie is prepared from:

2 eggs;
4 tablespoons sugar;
150 ml milk.

To prepare the base, beat the soft butter with a mixer until fluffy, adding a little sugar and two yolks. Add flour and knead a very soft dough. We send it to the cold, after putting it in a bag.

Place the cold dough into the pan, kneading it with your hand so that it is evenly distributed along the bottom and lower part of the sides. Place the mold in a hot (200 degrees) oven for a quarter of an hour.

Prepare the fruit layer by cutting the apples into thin slices. Melt the butter in a frying pan, add the apples and sprinkle the slices with sugar. Cook until the fruit is soft, cool. It is important not to overcook the apples on the stove so that the slices do not lose their shape. Place the slices in neat concentric circles on the baked shortbread crust. Sprinkle with berries and pour over the sauce. To prepare the sauce, beat eggs with sugar and milk. In the oven, reduce the heat to 150 degrees and continue baking for another half hour.

Curd dessert

Delicate cottage cheese pie with apple and berry filling is a wonderful delicacy, so you definitely need to make it.

The basis:

150 gr. cottage cheese;
4 tablespoons vegetable oil (unscented);
75 gr. Sahara;
1 egg;
220 gr. flour;
2 teaspoons baking powder.

Filling:

4 apples;
75 gr. lingonberries;
100 gr. sour cream;
1 egg;
2 tablespoons flour;
80 gr. Sahara;
1 teaspoon vanilla sugar.

Grind the cottage cheese. It is advisable to punch it with a blender or rub the product through a sieve. Combine it with sugar, egg, and add vegetable oil. After the mass becomes completely homogeneous, add baking powder and pre-sifted flour. Knead a soft dough; it should not stick to your fingers.

Grease a mold with a diameter of 26-28 cm. Roll out the curd dough into a round cake and place it in a heat-resistant baking dish so that sides are formed.

Cut the peeled apples into 8-12 pieces depending on size. Lay out the slices in an even layer. Sprinkle lingonberries on top of the fruit. Now prepare the filling by whipping sour cream with the addition of vanilla and simple sugar, eggs and flour. You need to ensure that the mass turns out without lumps. Pour the filling over the fruit and berry layer.

We place the pie blank on the middle level in the oven, which has already heated to 180 degrees. Approximate cooking time is 45 minutes.

Pie with apples and lingonberries on kefir

A simple and quick recipe is a pie made. But, despite its simplicity, the dessert turns out very tasty.

First of all, we prepare the products(they need to be taken out of the refrigerator in advance so that they reach room temperature):

0.5 liters of kefir;
1 egg;
2 apples;
120 gr. Sahara;
100 gr. butter;
300 gr. flour;
1 teaspoon baking powder;
100 gr. berries (lingonberries);
a pinch of vanillin.

Break an egg into a mixing container, pour in kefir, beat, adding a little sugar. Then pour in the butter, which must first be melted. Finally, add baking powder, vanillin and add flour, which must be sifted first. Mix.

We clean the fruit, removing not only the seeds, but also the skin. Cut them into small cubes. Add fruits to the dough, and add prepared berries.

It is better to bake in a silicone mold, but you can also use a metal one, pre-greased. Pour the dough, level it and place it on the middle level of the oven. The oven should already be preheated to 190 degrees. Bake until golden brown for a little less than an hour.

Do you want to get tender and appetizing baked goods with an unusual taste, while working quickly and without unnecessary hassle? Then use both sweet fruits (apples, pears, apricots) and sour berries for the filling - cranberries, lingonberries, viburnum, rowan. There can be a huge number of combinations. This article offers a recipe for how to make a pie with lingonberries and apples. A description of the process with the same filling is also given.

Pie with lingonberries and apples: preparing the filling

Take four medium-sized fruits. Peel and core the apples and chop into slices. To prevent the mass from darkening, mix it with two full tbsp. l. freshly squeezed lemon juice (can be replaced with a weak acid solution). Prepare the berries separately: remove any debris, wash and dry. Do not mix them with apples.

Pie with lingonberries and apples: preparing the dough

Beat 120 g of unsalted butter with the same amount of sugar. Add 2 fresh eggs, stirring constantly. Gradually add wheat flour (180 g) and a little salt into the mixture. Knead the dough and, wrapping it in cling film or a bag, put it in the refrigerator to “ripen” for 15-20 minutes.

Pie with lingonberries and apples: preparing the sauce

Boil 150 g of raw low-fat milk with 4 full tbsp. l. sugar and then cool. Beat two fresh chicken eggs into a fluffy foam and combine with the cooled mixture. If desired, you can add vanillin.

Pie with lingonberries and apples: product shaping and baking

Using your hands, carefully spread the cold dough mixture into a mold or baking sheet, very heavily greased or lined with parchment paper. Do not forget to make sides, as the sauce will be poured on top of the fruit, which will have a thin consistency. Place apple slices on the bottom, on top of the dough. Sprinkle lingonberries on top of them. Pour the cooled sauce into the mold onto the fresh motley mass. Bake in an oven preheated to 180°C for 25-30 minutes. The sauce should thicken and look like custard. This pie is best served cooled. then when cutting the pieces will turn out neat and whole.

Charlotte with apples and lingonberries

Compound:

6 tbsp. l. Sahara;

2 large chicken eggs;

8-9 heaped tablespoons of flour;

1-1.5 tsp. baking powder;

1 boiling water;

- (2 tsp in the dough, 1 on the surface);

1 dec. l. cinnamon (for sprinkling).

Preparation:

Beat the eggs and sugar into a strong, stable foam.
In another container, mix vanilla sugar, dry baking powder and sifted flour.
Pour the dry mixture into the egg mixture and knead the dough.
Pour cold water into the thick dough in a thin, slow stream, without ceasing to stir. The consistency of the mass will be like sour cream.
Pour the resulting mixture into a deep greased mold.
Remove the peel and core from the apples, then chop them into cubes.
Place the fruit mixture on top of the dough. Sprinkle lingonberries on top.
Sprinkle the surface of the charlotte with a mixture of vanilla and regular sugar and cinnamon.
Bake at medium temperature for 35-40 minutes. Appetizing charlotte with apples and lingonberries is ready! Enjoy your health!