Want to get delicate and delicious pastries with an unusual taste, while acting quickly and without unnecessary trouble? Then use for the filling both sweet fruits (apples, pears, apricots) and sour berries - cranberries, lingonberries, viburnum, mountain ash. There can be a huge number of combinations. This article offers a recipe for how to make a pie with lingonberries and apples. A description of the process of making charlotte with the same filling is also given.
Pie with lingonberries and apples : preparing the filling
Take four medium-sized fruits. Peel and peel the apples and chop them into slices. So that the mass does not darken, mix it with two full st. l freshly squeezed lemon juice (can be replaced with a weak acid solution). Prepare the berries separately: sort out the garbage, wash and dry. Do not mix them with apples.
Pie with lingonberries and apples : making dough
Beat 120 g of unsalted butter with the same amount of sugar. Add 2 fresh eggs without ceasing to mix. Sprinkle wheat flour (180 g) and a little salt into the mixture. Knead the dough and, wrapping it in a plastic wrap or bag, put in the refrigerator for 15-20 minutes to “ripen”.
Pie with lingonberries and apples : cooking sauce
Boil 150 g of raw nonfat milk with 4 full tbsp. l sugar, then cool. Beat two fresh chicken eggs in a lush foam and combine with the cooled mixture. If desired, add vanillin.
Pie with lingonberries and apples : product formation and baking
Carefully distribute the cold dough mass with your hands into a mold or a baking sheet, very greased with oil or covered with parchment paper. Do not forget to make sides, since a liquid-like sauce will pour over the fruit. Put apple slices on the bottom, on top of the dough. Pour lingonberry berries on top of them. Pour the cooled sauce into a freshly colored mass. Bake in an oven preheated to 180 ° C for 25-30 minutes. The sauce should thicken and turn into a custard in appearance. Serving such a cake is better when cooled. then when cutting the pieces will be neat and intact.
Charlotte with apples and lingonberries
Structure:
- 6 tbsp. l Sahara;
- 2 large chicken eggs;
- 8-9 tablespoons with a hill of flour spoons;
- 1-1.5 tsp baking powder;
- 1 faceted glass of boiled water;
- vanilla sugar (2 tsp. in the dough, 1 on the surface);
- 1 dec. l cinnamon (for sprinkling).
Cooking:
- Beat the eggs in a firm, stable foam with sugar.
- In another container, mix vanilla sugar, dry baking powder and sifted flour.
- Pour the dry mixture into the egg mass and knead the dough.
- Pour cold water into a thick dough with a thin slow stream, without stopping mixing. The consistency of the mass will be like sour cream.
- Pour the resulting mixture into a deep greased form.
- Remove the peel and core from apples, then chop them into cubes.
- Put the fruit mass on top of the dough. Sprinkle lingonberries on top.
- Sprinkle the surface of the charlotte with a mixture of vanilla and plain sugar and cinnamon.
- Bake at an average temperature of 35-40 minutes. Appetizing charlotte with apples and lingonberries is ready! Enjoy your health!