Linz pie

60 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Room temperature
Cuisine type: European cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.113 kg
Eggs 0.625 ud
Table salt 0.625 g
Ground almond 0.05 kg
Butter 0.063 kg
Icing sugar 0.063 kg
Clove 0.625 g
Ground cinnamon 1.875 g
Raising agent 3.125 g
Fruit of the forest jam 0.156 kg
Whipped cream 0.05 l
See Recipe
Frozen cranberries 0.18 kg
Sugar 0.063 kg
Sugar 0.006 kg
Pectin 0.938 g
Lemon 0.031 kg
See Recipe
Cream 0.05 l
Elaboration
  • Knead all the ingredients required to make a short crust pastry.
  • Film wrap the dough and let it rest in the fridge for 30 minutes.
  • Preheat the oven to 180 ºC.
  • Roll out two thirds of the dough.
  • Line the mould with the dough, making sure to cover all the sides well up to the top.
  • Pour in the filling.
  • Place the rest of the dough on top with the help of a rolling pin. Cut and make indentations on the dough. Decorate the surface.
  • Egg wash the pie and bake it at 180 ºC 3/4/3 for about 40 minutes.
  • Serve with whipped cream.

 

Nutritional information (1 portion)
Energy
401.78
kcal
Carbohydrates
47.48
g
Proteins
5.59
g
Lipids
20.49
g
Sugars 25.9 g
Salt (Sodium) 64.39 mg
Folic acid 12.67 ug
Vitamin C 10.11 g
Vitamin A 148.35 ug
Zinc 0.37 mg
Iron 0.86 mg
Calcium 23.44 mg
Cholesterol 68.46 mg
Polyunsaturated fatty acids 0.6 g
Monounsaturated fatty acids 3.96 g
Saturates 8.06 g
Fiber 2.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.