Lingonberry pie

Lingonberry pie

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 sheets shortcrust pastry, thawed
3 cups fresh lingonberries
1 cup sugar, plus extra for sprinkling

Method

  1. Preheat the oven to 230°C.
  2. Place one sheet of pastry in a round 20 cm pie dish and trim the edges. Cut the remaining sheet into 2 cm wide strips.
  3. Wash the berries, then place in a saucepan with the sugar and ½ cup water. Bring to the boil and boil for about 10 minutes, or until the berries are slightly tender. Pour the berries into the unbaked pie shell. Arrange the pastry strips on top of the pie in a lattice design and sprinkle with sugar.
  4. Bake for 15 minutes, then reduce the oven temperature to 160°C. Bake for another 15–20 minutes, or until the crust is golden.
Tags:
Jewish
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