Cranberry and vanilla pie with sour cream
Composition / ingredients
8
servings:
Step-by-step cooking
Step 1:
Pie products.
Step 2:
Cream products.
Step 3:
Rub butter with sugar and vanilla sugar.
Step 4:
Add eggs, mix.
Step 5:
Add baking powder and flour, knead a not very steep dough.
Step 6:
Put the dough in a greased form, make the sides.
Step 7:
Wash the lingonberries, let the water drain. Put the berries on the dough, smooth them out. Put in a preheated 180 degree oven. Bake for 38-40 minutes.
Step 8:
Beat sour cream with sugar.
Step 9:
Pour the cream over the hot pie. It is advisable to let the pie stand in the refrigerator for 3-4 hours. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Lingonberry - 43 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
