Recipe for gluten-free gingerbread pie – With apple and lingonberry.


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Gingerbread dough doesn’t mean you have to bake gingerbread cookies. Here’s a recipe for a crispy gluten-free gingerbread pie with apple and lingonberry. A perfect treat for Christmas with a dollop of custard.

60 minutes


  • 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)


  • 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.

This gluten-free recipe contains