Delicious, homemade raspberry pie.
1 For pastry, process flour, butter, sugar and a pinch of salt in a food processor until mixture resembles coarse breadcrumbs. Add yolks and 2 tbsp iced water and pulse until mixture just comes together. Form pastry into a disc, wrap in plastic wrap and refrigerate for 1 hour.
2 Roll out two thirds of the pastry on a floured surface to 5mm thick and use to line an 18cm ceramic pie dish. Refrigerate for 30 minutes. Preheat oven to 190C. Place raspberries into pastry-lined dish and scatter with caster sugar. Roll out remaining pastry to a circle large enough to cover pie, top pie, pressing edges to seal. Pierce a 1cm hole in the centre, brush top with eggwhite and scatter with raw sugar.
3 Bake pie for 40 minutes or until golden brown. Gently warm pouring cream in a saucepan over low heat, add yolk and whisk to combine. Using a funnel, pour cream into pie until full, then return pie to oven and cook for 10 minutes. Slice and serve warm with vanilla ice-cream or double cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (549g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 3866 | ||
Calories from Fat: 3866 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 433.6g | 578 % | |
Saturated Fat 274.1g | 1371 % | |
Monounsaturated Fat 112.6g | ||
Polyunsanturated Fat 16.5g | ||
Cholesterol 1220.6mg | 376 % | |
Sodium 3076.9mg | 106 % | |
Potassium 139.9mg | 4 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.5g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3866
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