Lingonberry pie with sour cream filling in the oven
0
353
Kitchen
World
Calorie content
151 kcal
Portions
6 port.
Cooking time
240 minutes
Proteins *
4.1 gr.
Fats *
11.7 g
Carbohydrates*
20 gr.
Lingonberry pie with sour cream filling is truly the "nail" of any tea drinking. The combination of gentle sour cream and rich berry flavor will not leave anyone indifferent!
Ingredients
Cooking process
Let's start making the dough. It is recommended to remove the butter from the refrigerator in advance and leave at room temperature for 5-7 minutes to soften. Transfer the melted butter to a bowl and add sugar and vanilla sugar. We also drive two eggs, a baking powder into the resulting mixture and mix thoroughly. After mixing, little by little, we begin to introduce the sifted flour and begin to knead the dough. We continue to knead the dough with our hands until a soft and elastic consistency is obtained.
Let's prepare the berry filling. We put the lingonberries in a colander and rinse thoroughly, removes all unripe or spoiled fruits, all leaves and specks. Then, leaving the colander in your hands, let the water drain from the berries. During cooking, the berries will give their own juice, so we don't need excess moisture.
We form a cake. Put the dough in a mold and level it by cutting off the excess edges or pressing them with your fingers. Lay the berry filling evenly on top, so that there are no empty spaces. We preheat the oven to 180 degrees and send our pie to cook for 35-40 minutes. As time passes, we take out the resulting cake from the oven and once fill it with sour cream filling, also leveling it with a spoon.
