Raspberries pie
20
35
6
No
Ingredients
- 750 ml (750 g) of ripe and perfumed raspberries
- 1 package of shortcrust pastry
For the garnishing:
- Whisk eggs with powdered sugar, vanilla sugar and fresh cooking cream. Pour over raw crust.
- While baking, wash raspberries, dry and remove its centerpiece.
- 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 time comes to serve, spread few mint leaves.
Preparation
Side-by-side mode- Spread shortcrust pastry over a pie mold.
For the garnishing:
- Whisk eggs with powdered sugar, vanilla sugar and fresh cooking cream. Pour over raw crust.
- While baking, wash raspberries, dry and remove its centerpiece.
- 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 time comes to serve, spread few mint leaves.
