Norwegian Lingonberry Pie w/streusel topping
Found this simple recipe in a fantastic Norwegian Kitchen cookbook I've come upon recently. The book is quite old and the recipes are indeed very authentic and traditional, which makes it a bit intimidating, especially because the instructions are brief. This pie, which in the book is titled "lingonberry cake" but is obviously more of a pie/tart type, seemed simple enough to be a safe start and I'm glad I gave this a try. It turned out AMAZING! So rich, moist, sweet, and the streusel topping gives it that crunch factor. Here, I've reduced the amount of sugar to 1/3 cup(for the streusel topping), because with the 1/2 cup which the book suggests, it turned out too sweet. I've also added some spices, which I listed as "(optional)", because the book doesn't provide any. I've figured that this recipe is very versatile and the crust may be used with a variety of fruit/berry preserves and/or toppings, which I plan to do in the future. This pie was a total success and a hit with my fam
Norwegian Lingonberry Pie w/streusel topping
Found this simple recipe in a fantastic Norwegian Kitchen cookbook I've come upon recently. The book is quite old and the recipes are indeed very authentic and traditional, which makes it a bit intimidating, especially because the instructions are brief. This pie, which in the book is titled "lingonberry cake" but is obviously more of a pie/tart type, seemed simple enough to be a safe start and I'm glad I gave this a try. It turned out AMAZING! So rich, moist, sweet, and the streusel topping gives it that crunch factor. Here, I've reduced the amount of sugar to 1/3 cup(for the streusel topping), because with the 1/2 cup which the book suggests, it turned out too sweet. I've also added some spices, which I listed as "(optional)", because the book doesn't provide any. I've figured that this recipe is very versatile and the crust may be used with a variety of fruit/berry preserves and/or toppings, which I plan to do in the future. This pie was a total success and a hit with my fam
Cooking Instructions
- 1
Preheat oven to 400°F. Butter a 9-inch cake springform (preferably leakproof).
- 2
Combine flour, sugar, and baking powder, nutmeg and cut in the butter with a pastry blender. Add the egg, combined with vanilla extract, and mix well. You can use a food processor to mix everything to a uniform consistency.
- 3
Spread the batter into the springform.
- 4
Spread the preserves over the batter in an even layer.
- 5
Combine all ingredients for the topping and sprinkle over the batter. I also used a food processor for this step.
- 6
Bake 25-30 mins, until golden. Cool in the pan.
- 7
When completely cooled, release springform and transfer to a serving dish. Serve at room temperature or chilled. Enjoy!
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