Lingonberry Pie
5 servings
75 minutes
Lingonberry pie is an exquisite dessert of European cuisine that combines delicate shortcrust pastry with the refreshing tartness of lingonberries. The recipe's origins trace back to northern countries where this berry was an important ingredient in winter preparations. A sweet airy meringue layer complements the vibrant flavor of lingonberries, creating a harmony of textures — a crispy crust, juicy filling, and light meringue. This pie pairs perfectly with a cup of fragrant tea or coffee, enhancing its rich berry flavor. It is served as a festive treat or a cozy homemade dessert, delighting with its contrast of sweetness and tartness. It embodies the warm tradition of European baking infused with love for simple yet refined combinations.
1
Cut the butter into small pieces.
- Butter: 200 g
2
Separate the egg yolks from the whites. Whisk the yolks with a glass of sugar and mix with butter. Mix everything well.
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
- Butter: 200 g
3
Gradually add flour to the mixture and knead the dough.
- Wheat flour: 2 glasss
4
Grease the baking pan with oil, spread the dough on the bottom, and form the edges. Bake in a preheated oven at 200 degrees until lightly browned (about 10-15 minutes).
- Butter: 200 g
5
Prepare the filling: wash the lingonberries in a colander and let the water drain. Whip the egg whites with the remaining (0.5 cup) sugar until stable glossy white peaks form.
- Cowberry: 2 glasss
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
6
Mix 2/3 of the protein mass with lingonberries and spread it on the dough. Top with the remaining egg white.
- Cowberry: 2 glasss
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
7
Reduce the oven temperature to 100 degrees, bake until the protein is browned (about 25-30 minutes). Let it cool without removing from the oven.