1 teaspoon baking powder
grated peel of 1/2 lemon
3 tablespoons sugar
1 tablespoon cornstarch
springform Ø 22-24 cm
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© Janneke'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 175°C/350°F (fan oven 160°C/310°F).
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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