Lingonberry Pie with Cream Cheese Filling
The combination of a thin crust, soft cream, and lingonberries creates a magnificent taste. As an alternative to lingonberries, blueberries, bilberries, cranberries, currants, gooseberries or other berries can be used. Both fresh and defrosted berries (from which excess liquid should be drained) are allowed.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- butter 120 g
- sugar 50-70 g
- egg 1
- baking powder 10 g
- flour 250-270 g
- cream cheese 200 g
- eggs 2
- heavy cream 30-33% 100 ml
- sugar 50-70 g
- vanilla sugar 10 g
- lingonberries 250 g
Instructions
Preparing the dough
Step 1 of 14
Cream the butter and sugar.
Step 2 of 14
Add the egg.
Step 3 of 14
Mix together.
Step 4 of 14
Add flour and baking powder. Knead the dough.
Step 5 of 14
Lightly grease a baking pan with butter (optimal diameter 24–26 cm). Spread the dough, forming the sides.
Step 6 of 14
Prick the base with a fork. Place in an oven preheated to 180 degrees. Bake for 5–7 minutes.
Preparing the cream
Step 7 of 14
Beat the heavy cream with vanilla sugar and sugar.
Step 8 of 14
Add the eggs.
Step 9 of 14
Mix together.
Step 10 of 14
Add the cream cheese.
Step 11 of 14
Mix together.
Step 12 of 14
Spread the cream over the crust.
Step 13 of 14
Place lingonberries on top. Place in an oven preheated to 180 degrees. Bake for 30–35 minutes.
Step 14 of 14
Allow the pie to cool completely before slicing.