Norwegian Lingonberry Pie w/streusel topping

Name: Norwegian Lingonberry Pie w/streusel topping
Total time: 3000 s
Cuisine: American
Ingredients: 2 cup flour; 1 tbsp baking powder; 2/3 cup sugar; 150 grams unsalted butter (room temp); 1 egg; 1 cup lingonberry preserves; 1/4 tsp grated nutmeg (optional); 1/3 tsp vanilla extract (optional); 2/3 cup oatmeal; 3 tbsp unsalted butter (room temp); 1 cinnamon for sprinkling (optional); 1/2 tsp vanilla extract; 1/3 cup sugar

ms.bellarusa @cook_3661019

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

ms.bellarusa @cook_3661019

Saved

Ingredients

50 mins

2 cupflour
1 tbspbaking powder
2/3 cupsugar
150 gramsunsalted butter (room temp)
1egg
1 cuplingonberry preserves
1/4 tspgrated nutmeg (optional)
1/3 tspvanilla extract (optional)
Streusel Topping
2/3 cupoatmeal
3 tbspunsalted butter (room temp)
1cinnamon for sprinkling (optional)
1/2 tspvanilla extract
1/3 cupsugar

Saved

Steps

50 mins

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!