Walking on a fallen leaves always makes me want to go into the woods and pick some berries or mushrooms.
My ancestors, probably, were gatherers as I sometimes have this urge to gather something myself. Occasionally, I tag alone with some friends who know what they are doing (vital skill when gathering wild berries and mushrooms).
Some years ago I spent a long weekend with my friends in Sweden. Weather was promising so we decided to hike and gather some food for our dinner table. It was that time in the fall when all leaves have fallen to the ground and each step was accompanied by a crunch...
By the end of the hike we had enough mushrooms for dinner, some lingonberries and cranberries.
From mushroom we made a delicious soup.
A ball with berries though traveled in a fridge from one corner to another for a few days.
One cold night we were sitting around a fireplace wishing we had some pie.
We remembered our berries and here what we came up to:
"Picking Berries in Sweden" Pie
2 cups rolled rye flakes
1/2 cup whole wheat flour
1/2 cup rye flour
1/3 cup turbinado sugar
1/3 tsp salt
1/2 tsp baking soda
1 tbsp lemon juice
1/2 cup Earth Balance (butter will work as well)
1/2 cup milk
2 cups frozen blueberries
1 cup lingonberries jam (from IKEA)
Combine rye flakes, flour, salt and sugar.
In a measuring cup mix baking soda and lemon juice until foamy.
Melt Earth Balance (or butter), slowly add milk, and mixture of baking soda and lemon juice. Stir and add to the dry ingredients. Mix it well and set aside for 10-15 minutes.
At this point turn the oven and preheat it to 375 F (190 C).
When the oven is heated, press the dough in the 9 inch pie pan and bake 15 minutes until golden brown crust forms.
Mix lingonberries jam with frozen blueberries and spread it on the top of the crust.
Place back in the oven and bake for another 15-17 minutes.
|Sprinkled with sunflower seeds|
Pie needs to cool down for 2-3 hours (if you can wait).
We weren't patient that night and enjoyed the lingonberrie pie to the last crunch...
Until next time,
Cowboy Country Vegetarian
P.S. Our pie was made from lingonberries only. I found combination of blueberries and lingonberries to be milder. Happy experimenting!
This pie sounds healthy and delcious. I mean, healthy for a pie. I love lingonberries!ReplyDelete
Thank you, Professor Vegetable. I think lingonberries and blueberries are so healthy that it overweight the rest of the ingredients...:)ReplyDelete
This pie looks fantastic. Can I have a slice? hmmmm crunch-crunchReplyDelete
Thank you Anita. I always have an extra slice for my friends!ReplyDelete
Yummm, this looks and sounds delicious! I love lingonberries, thanks for the comment and follow. I'm a now a follower as well and looking forward to try some of your recipes.ReplyDelete
Thank you! Lingonberries are my favorite, love them too.Delete
This pie is overflowing with berries just the way I like it :DReplyDelete
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That pie-crust looks especially lovely. I'd love to go berry picking. Maybe one day when I buy a house up there. I'll be like a real Swede then... I'll find a perfect patch of cloudberries and jealously guard their location :DReplyDelete