This Lingonberry Caramel Pie is a wonderful combination of caramel and lingonberries! Use sugarpaste flower cutters or small cookie cutters for making the beautiful decoration!
LINGONBERRY CARAMEL PIE
3 1/2 dl all-purpose flour
2 tbsp granulated sugar
125 g butter
1 egg yolk
1 tbsp cold water
2 dl milk
3 dl brown sugar
3/4 dl all-purpose flour
50 g butter
1 tsp vanilla sugar
1 egg yolk
1 tbsp bread crumbs
5 dl lingonberries (if frozen, add 1 tsp corn starch)
Mix the flour and sugar. Add the butter, working it in until the mixture is evenly crumbly. Add the egg yolk and water. Let the dough set in the fridge for about 20 minutes.
Preheat the oven to 180 degrees celsius. Butter about 24 cm size pie form. Roll the dough into a thin sheet on a piece of baking paper. Lift the dough on the pie form using the baking paper. Press the dough onto the bottom and the sides of the pie form. Using a rolling pin, roll on the pie form to cut the dough nicely. Put the pie form into the freezer. Use the rest of the dough to make leaf shapes using leaf cutters. Make the veining using a cocktail stick. Put the decoration into the fridge.
Measure the milk into a sauce pan. Mix the brown sugar and flour and add the mixture into the sauce pan mixing well. Add the butter and heat at medium heat constantly mixing and bring to a boil. Remove the pan from the heat and add the egg yolk and the vanilla sugar.
Spread the bread crumbs onto the dough and pour the caramel filling into the pie form. Add the lingonberries and decorate with the leafs. Brush the dough with egg and bake on the lowest level of the oven for about 40 minutes. Decorate the cooled pie with some icing sugar.
The recipe is originally from my book: EMMA’S SWEET PIES.
You can also try my other pie recipes from the blog.