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Open pie with lingonberry and sour cream

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968
Kitchen World
Calorie content 171.5 kcal
Portions 6 port.
Cooking time 100 minutes
Proteins * 4.8 gr.
Fats * 9 gr.
Carbohydrates* 30.8 g
* per 100 gr. product
Open pie with lingonberry and sour cream
Content

For lovers of homemade baking, there are probably a lot of them, it is proposed in this recipe to cook an open pie filled with lingonberries and tender sour cream. Prepare shortbread dough for the pie and knead with our own hands. Lingonberries are suitable fresh and frozen, only the juice must be drained from the frozen one. It is better to take fat sour cream, it is thicker. If the sour cream is liquid, then it is advisable to throw it in a colander with a piece of gauze in advance so that the excess serum is glass.

Ingredients

Cooking process

step 1 out of 10
First of all, measure the amount of ingredients specified in the recipe for baking a pie, because when it comes to baking, pharmacy accuracy is desirable.
step 2 out of 10
In a bowl for kneading the dough, grind the butter softened at home temperature with half the sugar.
step 3 out of 10
Then beat two eggs to butter and mix well with a whisk.
step 4 out of 10
Sift flour on a sieve and mix with baking powder. Then pour the dry mixture to the butter mixture and knead the dough so that it turns out to be homogeneous, smooth and not very tight.
step 5 out of 10
Prepare a baking dish. To make the cake easier to remove from the mold, make a "French shirt": grease the mold with a piece of butter, then sprinkle with flour and spread the flour evenly over the bottom and walls of the mold with your hands. Put the dough into the prepared form, forming sides along the edge.
step 6 out of 10
Mix the prepared lingonberries in a separate bowl with the rest of the sugar. Remove all moisture from the berries with a kitchen towel.
step 7 out of 10
Then lay it in an even layer on top of the dough.
step 8 out of 10
Place the lingonberry pie in an oven preheated to 180 ° C for 30 minutes.
step 9 out of 10
In another bowl, use a mixer to mix the thick sour cream with powdered sugar so that the sugar dissolves in the sour cream faster. You can change the amount of sugar to your liking.
step 10 out of 10
After 30 minutes, remove the cake from the oven, cool a little and spread the sour cream sauce evenly over the lingonberries. Open pie with lingonberries and sour cream is ready. Put it in the refrigerator for 1 hour, at least, so that the sour cream filling will set and become denser. Remove the chilled cake from the mold and serve.
Delicious and successful baking!

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