Apple and Lingonberry Yeast Pie
Juicy, aromatic and irresistibly delicious! This apple and lingonberry yeast pie is perfect for a family treat or serving to guests. Replace the lingonberries with cherries, blackcurrants or other berries, if desired.
Updated : 07 September, 2026
Easy
More than 1 hour.
Ingredients
1
Eggs
200 milliliters
Milk
430 grams
Wheat flour
25 grams
Fresh yeast
2 tablespoon
Sugar
0.25 teaspoon
Salt
30 grams
Butter
1 sluoksnis
150 grams
Lingonberry
3
Apple
3 tablespoon
Starch
120 grams
Sugar
2 sluoksnis
1
Egg yolks
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Sift the flour in advance to aerate it, which will help the dough rise and make the finished pie softer. For the filling, choose sweet or sweet-tart apples.
Step 2
Crumble the fresh yeast finely into a large mixing bowl.
Step 3
Pour in the warm milk. It should feel pleasantly warm rather than hot, as excessive heat can deactivate the yeast. Add the sugar and 3½ oz of the flour from the total amount, then mix until smooth. Leave in a warm place for 20–30 minutes, until bubbles appear on the surface.
Step 4
Add the egg and melted but no longer hot butter to the yeast mixture. Gradually add the remaining flour and begin kneading the dough.
Step 5
You may need slightly more or less flour than stated, so judge by the consistency of the dough. It should be soft, pliable and barely stick to your hands.
Step 6
Place the dough in a large bowl of ice-cold water and leave it for approximately 30 minutes. As the yeast produces carbon dioxide, the dough should gradually rise to the surface.
Step 7
Meanwhile, prepare the filling. Rinse and dry the apples, then peel them, remove the cores and cut the flesh into cubes.
Step 8
Combine the apples with the lingonberries, sugar and starch. Frozen lingonberries do not need to be thawed beforehand.
Step 9
Lift the risen dough from the water and pat it thoroughly dry with paper towels. Knead it briefly with a small amount of flour.
Step 10
Divide the dough into 2 unequal portions.
Step 11
Roll out the larger portion and spread it over the bottom and sides of a 9½-inch baking pan. Lightly grease the pan with vegetable oil or line it with parchment paper, then spread the apple and lingonberry filling evenly over the dough.
Step 12
Use the smaller portion of dough to make strips, braids or other decorations for the top of the pie.
Step 13
Brush the top of the pie with egg yolk. Bake in an oven preheated to 350°F for approximately 25–30 minutes. Adjust the time as needed according to your oven.
Step 14
The finished pie should rise slightly and become appetizingly golden. Remove it from the oven and leave it to cool completely so the filling can set before slicing.
Author note
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