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
-
Spread shortcrust pastry over a pie mould.
-
Whisk eggs with powdered sugar, vanilla sugar and fresh cooking cream. Pour over raw crust.
-
While baking, wash raspberries, dry them, and remove their centrepiece.
-
When the pie is almost cooled down, pour raspberries tightly over the dough.
-
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...
Our Quebec raspberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.
See the product
