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Apple-Lingonberry Pie (Spelt Crust)

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Apple Pie with Lingonberries

Topless Apple Lingonberry Pie (before adding its peek-a-boo crust)

photo ©Kari Diehl, licensed on 10/13/2011 to About.com
As you can see from the accompanying photo (exposing this decadent pie in its "topless" state before I've covered it - sort of - with a peek-a-boo lattice crust), tiny lingonberries really add here to the visual appeal of the harvest-fresh apples generously piled into a nutritious spelt crust. Although you can substitute cranberries for the lingonberries in this recipe and still end up with a scrumptious pie, it won't taste the same as it does when using lingonberries - these tiny jewels have a special sweet-tartness of their own, less sour than that of cranberries, that is really extraordinarily good. Substitution Note:if you substitute sweetened lingonberry jam (as opposed to the unsweetened "stirred" lingonberries you can find in buckets at IKEA), reduce the sugar in this recipe to 1/2 cup).

Prep Time: 15 minutes

Cook Time: 10 hours

Total Time: 10 hours, 15 minutes

Ingredients:

  • 1 spelt pie crust (top and bottom crusts)
  • 5 apples
  • 1 cup fresh lingonberries (or substitute 1/2 cup cranberries or 2/3 cup lingonberry jam)
  • 2/3 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 2 Tbsp. spelt or all-purpose flour
  • 1 tsp. cardamom extract (or substitute vanilla extract)
  • 1 egg plus 1 Tbsp. water, beaten into an egg wash
  • 1 heaping Tbsp. sparkling sugar
  • extra lingonberries to garnish

Preparation:

Preheat oven to 400°.

Roll out the first of your two spelt pie crusts, then place it in the bottom of a 9-inch pie dish. Press out any air pockets and prick the bottom and sides of the spelt crust well with a fork to prevent it from bubbling during baking.

Roll the second crust into a 9 1/4" x 9 1/4" square. Use a sharp knife to cut into 12 equal strips for your lattice crust.

Peel, pare, and thinly slice the apples, then toss them together with the lingonberries, sugar, cinnamon, allspice, and flour. Transfer to the pie crust and sprinkle with cardamom extract (or vanilla extract).

Weave the remaining spelt crust strips into a lattice crust on top of the fruit, tucking the ends in-between the bottom pie crust and the pie plate. Crimp the edges, cover the edges with alumnium foil, and place in your oven.

Bake the pie for 50 minutes, then remove from the oven. Remove the alumninum foil, brush the top lattice crust with the egg wash, and sprinkle sparkling sugar over the top. Return to the oven and bake for an additional 10 minutes, or until brown and bubbling.

Remove from oven and garnish by scattering with extra fresh lingonberries. Apple-Lingonberry Pie is fabulous when served with a scoop of homemade Cardamom Ice Cream!

Yield: 8 servings

Per Serving: Calories 377, Calories from Fat 146, Total Fat 16.2g 25%, Saturated Fat 9.8g 49%, Trans Fat 0.0g, Cholesterol 41mg 14%, Sodium 403mg 17%, Total Carbohydrates 57.6g 19%, Dietary Fiber 7.4g 29%, Sugars 29.2g, Protein 4.9g, Vitamin A 11%, Vitamin C 11%, Calcium 3%, Iron 8%

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