Gluten-free lingonberry quince pie
Gluten-free lingonberry quince pie
The gluten-free and vegan lingonberry and cherry pie is a delightful combination of sweet and tart. The pie crust is conveniently made from Virtasalmi Cereal Products' Durra flour puree. The crust is tender and biscuity and goes perfectly with vegan quince and lingonberries cooked in coconut milk and farina sugar. Pour more quince on top of the finished pie if you want a super sweet pie!
Bottom
1,5 dl brown sugar
1 tsp cinnamon
½ tsp ground cardamom
½ tsp salt
150 g vegan good-tasting margarine ("butter"), room temperature
- Stuffing
Fair 1 dl vegan quince
200 g lingonberries
- Vegan quinoa
2 dl coconut milk
2 dl brown sugar
50 g vegan margarine ("butter") with a good taste
a pinch of salt
Preparation
- Preheat the oven to 180 degrees.
- Mix together the dry ingredients for the base. Fold in the vegan margarine and knead the dough by hand until smooth.
- Press the dough about 24 cm into the bottom and sides of the pie dish. Note: A loose-bottomed pie dish would be perfect for this pie, as it is easier to take pieces if you can remove the pie completely from the dish.
- Pre-bake the base for 10 minutes.
- Meanwhile, make the quinoa: in a saucepan, boil the coconut milk, brown sugar and vegan margarine for about 10 minutes or until the quinoa is slightly thickened. Stir the quince throughout the soup so it doesn't burn at the bottom, and let it bubble all the time.
- Pour a good tablespoon of quince over the pre-baked base and place the rest of the quince in the fridge to set. Sprinkle the lingonberries evenly over the base.
- Bake the pie in the oven for another 20 minutes or until the edges are crisp and golden brown.
- Let the pie cool, as it will solidify as it cools. You can also transfer it to the fridge to set further after cooling.
- Serve the pie with quince sauce.
Tiina Strandberg | My Berry Forest
Should the recipe for quinuski say 2 dl coconut milk? Now it says "2 dl vegan quince"
Hi Tiina,
Thank you for your attention! We will correct the issue