Raspberry pie

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Ingredients:

180 gr flour

1 teaspoon baking powder

1 egg

50 gr sugar

pinch salt

grated peel of 1/2 lemon

90 gr butter or margarine

750 gr raspberries

125 ml red wine

3 tablespoons sugar

1 tablespoon cornstarch

extra:

oven

springform Ø 22-24 cm

Preparation:

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Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Mix it with a little flour to a thick mush. Sprinkle sugar and the salt over. Cut the cold butter in small pieces into the flour and knead with cold hands rapidly to a dough. Wrap the dough and let rest 30 minutes in the fridge.

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.