Raspberry pie


Ingredients:

180 gr flour convert conversion

1 teaspoon baking powder

1 egg

50 gr convert conversionsugar

pinch salt

grated peel of 1/2 lemon

90 gr convert conversioncold butter

750 gr convert conversionraspberries

125 ml convert conversionred wine

3 tablespoons sugar

1 tablespoon cornstarch

extra:

oven

springform 22-24 cm

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's Recipe pages - recipe sand pie, pie and pastry making

Preparation in advance:

Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Mix, with little flour, to a thick mush. Sprinkle sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough and let rest 30 minutes in the fridge.

How to prepare:

Preheat the oven to 175C/350F (fan oven 160C/310F).

Line bottom and sides of a greased springform pan with the dough. Bake the bottom in 25 minutes pale brown. Wash the raspberries, drain and sprinkle sugar over the raspberries. Let the pie get cold and firm in the fridge.

Drain the raspberries again and mix the kept juice with red wine, sugar and cornstarch. Cook it till it thickens. Divide the raspberries over the pie bottom and pour the almost cooled sauce over.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)