December 1, 2018

It's December, and time to reveal our first Yule calendar surprise! It's one of my favourite pie recipes with a Yuleish twist!

 Lingonberry Yule Pie from Overhill

In the northern part of the Shire, lingonberries are quite common at the table. Crushed lingonberries are a grand side dish for venison foods, among others. But we also use them in pies!

Here is one of my favourite sweet pies that is also easy to make. It is my version of the key lime pie: here, the exotic lime has been replaced with Overhill lingonberries and the bottom crust is made of gingerbread biscuits to make it more Yuleish. I love how the lingonberries balance the sweetness of the pie here. Only the egg yolks are used in the recipe, so you can fry the egg whites for breakfast or make some sweet meringue from them.

For the bottom crust:
200 g gingerbread biscuits, crushed
100 g butter, melted
2 tbsp sugar

For the filling:
1 decilitre lingonberries
6 egg yolks
400 g sweetened condensed milk
1 tbsp vanilla sugar

For the topping:
1 dl whipped cream
1 tsp vanilla sugar
lingonberries


Preheat oven to 150 °C and grease a springform pan. For the bottom crust, mix the crushed gingerbread biscuits with the melted butter and the sugar in a bowl. Press it into the bottom and the sides of a 24 cm springform pan. Bake crust in the preheated oven for 10 minutes. When the crust has been prebaked, take it from the oven and preheat the oven to 175 °C.

For the filling, press the juice out from the lingonberries in a cup. In a bowl, whisk the egg yolks and the condensed milk until the mix is light-coloured and foamy. Continue whisking the mix and pour in the crushed lingonberries (along with their juice) and add the vanilla sugar too. Pour the filling over the pie crust evenly. Bake the pie in the oven for 15 minutes until it’s set.

When the pie has cooled down properly and you have removed it from the pan, you can top it with whipped cream (sweetened with vanilla sugar) and lingonberries. You can also sprinkle some gingerbread biscuit crumbs on top – whatever you like!

Notes:
You can also use more lingonberries in the filling, if you like. The pie is really sweet, so it’s good to balance the taste with lingonberries. The pie works with 4 egg yolks too, if someone has been visiting your chicken coop and you don’t have enough eggs.

This recipe uses metric measures. You can convert them into other measures here.