Raspberry pie
20
35
6
No
Ingredients
- 750 ml (3 cups) of ripe raspberries
- 1 package of shortcrust pastry
For the garnishing:
- 180 ml (3/4 cup) of fresh cooking cream
- 45 ml (3 tablespoons) of powdered sugar
- 1 package of vanilla sugar
- 2 eggs
- Few mint leaves
Preparation
Side-by-side mode
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Spread shortcrust pastry over a pie mould.
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Whisk eggs with powdered sugar, vanilla sugar and fresh cooking cream. Pour over raw crust.
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While baking, wash raspberries, dry them, and remove their centrepiece.
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When the pie is almost cooled down, pour raspberries tightly over the dough.
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Cool down for an hour to let the raspberries macerate with the cream. When the time comes to serve, spread a few mint leaves.
Did you know that...
Fresh raspberries can be kept for 2 to 3 days in the refrigerator.
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