Norwegian Lingonberry Pie w/streusel topping

ms.bellarusa
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

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Ingredients

50 mins
  1. 2 cup flour
  2. 1 tbsp baking powder
  3. 2/3 cup sugar
  4. 150 grams unsalted butter (room temp)
  5. 1 egg
  6. 1 cup lingonberry preserves
  7. 1/4 tsp grated nutmeg (optional)
  8. 1/3 tsp vanilla extract (optional)
  9. Streusel Topping
  10. 2/3 cup oatmeal
  11. 3 tbsp unsalted butter (room temp)
  12. 1 cinnamon for sprinkling (optional)
  13. 1/2 tsp vanilla extract
  14. 1/3 cup sugar

Cooking Instructions

  1. 1

    Preheat oven to 400°F. Butter a 9-inch cake springform (preferably leakproof).

  2. 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. 3

    Spread the batter into the springform.

  4. 4

    Spread the preserves over the batter in an even layer.

  5. 5

    Combine all ingredients for the topping and sprinkle over the batter. I also used a food processor for this step.

  6. 6

    Bake 25-30 mins, until golden. Cool in the pan.

  7. 7

    When completely cooled, release springform and transfer to a serving dish. Serve at room temperature or chilled. Enjoy!

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ms.bellarusa
ms.bellarusa @cook_3661019
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