Raspberry pie

Every time I mention Raspberry pie it makes me think of Raspberry Pi –  a tiny and affordable computer you can use for practical projects. It’s also a basis for my Bachelor’s degree project I’m making at the moment. That’s also a reason, besides my job, why I’ve been posting recipes every other day. But it’s summer and I have so many recipes to share before heading off to the seaside. 🙂

Raspberries, some love them, some don’t. But the fact is, raspberries have more vitamin C than oranges, they’re super high in fiber, great source of folic acid and with barely any calories. You can prepare them in fruit salads, in so many desserts and there is even a raspberry sauce that goes perfect with steak.

An interesting fact is that Scotland is famous for its raspberry growing, since 1950s when there were trains called Raspberry Special bringing these delicious berries from Scotland to London. It’s actually where they were first cultivated in Europe, besides France in 1600s.

Not only that there are more than 200 species of raspberries, and they mostly come in four colors – black, purple, red and gold which are the sweetest. I love using raspberries mostly in desserts, like Raspberry cheesecakes, or my favourite Raspberry pie. Not only that it looks delicious the taste is even better than you can imagine. I urge you to try the recipe and enjoy!

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Preparation: 1 h 30 min

Cook time: 40 min

Servings: 8

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Ingredients

Crust

• 400 g whole-wheat flour
• 200 g butter
• 5 tbsp sugar
• 1 tsp baking powder
• 2 egg yolks
• 2 tbsp yoghurt
• 1 tsp orange zest

Raspberry filling

• 500 g raspberries
• 2 tbsp corn starch
• 2 tbsp rum
• 3 tbsp orange juice
• 5 tbsp brown sugar

How to

1. Sift together in a large bowl whole-wheat flour, sugar and baking powder. Mix in softened butter, combine and then add orange zest, yoghurt and egg yolks. Mix the ingredients until you get a firm dough. Press the dough onto a plastic foil and place it in the fridge for 30 min – 1 h.
2. Butter a round pie tray and preheat the oven to 180° C.
3. Roll the dough on a floured surface and place it in a buttered pie tray. Poke the dough with a fork and place it in a preheated oven. Bake it for 10 min.
4. Meanwhile use a large cooking pot to heat the raspberries with sugar and rum over medium heat. In a small bowl whisk together corn starch and orange juice. When raspberries come to a boil stir in orange juice with corn starch. Cook for a few minutes and remove from heat.
5. Pour the raspberry filling over the pie crust and bake for another 30 min. Remove from the oven and let it cool down. Serve it cold with a glass of red wine.