Raspberry pie
Instructions
Melt 60 g butter with the milk in a small saucepan, over low heat; whisk in a bowl 4 tablespoons sugar, 1 egg and pinch of salt; gradually stir in half of flour, cream, the rest of the flour, the yeast and lastly the melted butter but lukewarm.
Line a pan with a buttered aluminum foil; pour the dough and place over the raspberries, sprinkle with the rest of the sugar and cook in the oven at medium temperature for 45 minutes.
Ingredients and dosing for 4 persons
- 200 g of flour
- 6 tablespoons of sugar
- 1 pinch of salt
- 1 egg
- 1/2 teaspoon of baking powder
- 80 g of butter
- 2 tablespoons of milk
- 2 tablespoons of cream
- 500 g of raspberries