Apple and lingonberry pie

Very tasty with hot milk or tea. Enjoy it! Lingonberries for this pie can be taken both fresh and frozen. You can also replace cranberries with cranberries. Then, when laying out the filling, you can sprinkle the apples with sugar a little to compensate for the acid of the berries. And you can leave it like that. I found this recipe in a culinary magazine. I was very interested in the presence of powdered milk in the dough - it was supposed to give the pie an interesting and bright milky taste. In the end, it turned out that way.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Dough:

Flour

200

Sugar

100

Powdered milk

100

Eggs

Starch

0.5

Baking powder

0.5

Filling:

Lingonberry (frozen)

100

Apples (sweet and sour)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 8 g

Fats 11 % 5 g

Carbohydrates 72 % 34 g

206 kcal

GI: 29 / 0 / 71

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Dough. For the dough, we will need flour, milk powder, starch, baking powder, starch and eggs.
Step 2:
Beat eggs with sugar into a fluffy foam.
Step 3:
Without stopping whipping, add milk powder and starch.
Step 4:
Sift flour with baking powder and add parts to the dough.
Step 5:
Mix everything thoroughly. You should get a semi-viscous, flowing dough.
Step 6:
Filling. For the filling, we will need sweet and sour juicy apples and lingonberries (fresh or frozen; frozen need to be slightly defrosted so that the berries thaw from each other). I usually take the Semerinka variety - they do not darken for a long time after cutting.
Step 7:
Wash and dry the apples. Remove the seeds and cut into slices.
Step 8:
Put apples and lingonberries in a baking dish lined with parchment and greased with vegetable oil.
Step 9:
Pour the apples with cranberries on top with the dough. Level up.
Step 10:
Bake the pie for about 40 minutes at 180 ° C. Do not open the oven during baking. Turn the finished pie onto a platter and cool slightly. If desired, you can sprinkle the cake with powdered sugar and cut into pieces.

This pie can be made the way I do - put all the apple-lingonberry filling on the bottom of the baking dish and pour the dough on top. And you can alternate layers of dough and filling. You will get about 3 layers of dough and 2 layers of filling. The top layer in this case should be the dough.

If desired, you can lightly fry the apples in a frying pan with added sugar. Then the cake will have a noticeable caramel flavor, which, when combined with a milk-sponge dough, should bring its own flavor to the pie.&nbsp;

Due to the presence of powdered milk in the dough, the top of the pie turns red very quickly, while the dough and apples are not baked inside yet. Therefore, so that the top does not burn, it is better to cover the mold with a double layer of foil.