Ingredients
- Half a packet of Fria Gingerbread Dough, frozen
- 3 red apples
- 1 lemon
- 50 ml unrefined brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla powder
- 200 ml lingonberries, frozen
- 1 bag (50 g) almond flakes or shavings
- Icing sugar (optional)
How to make it
Preheat the oven to 200°C.
Core the apples and cut into wedges. Place in cold water with a squeeze of lemon.
Then melt the sugar in a skillet over a low heat. Add the apple wedges, being careful not to burn yourself.
Add the cinnamon and vanilla and squeeze in the rest of the lemon. Let the mixture simmer for a few minutes, stirring occasionally.
Pour the mixture into a pie dish around 26 cm in diameter. Sprinkle the lingonberries on top, saving some for a garnish.
Take the gluten-free gingerbread dough out of the freezer and allow it to thaw for a while. Grate the dough on the coarse side of a grater. Spread the grated dough over the lingonberries. Sprinkle with almond flakes.
Bake the gluten-free gingerbread pie in the oven until the surface is golden brown, around 20 minutes.
Sprinkle the icing sugar on top before serving. Serve with custard or ice cream.
