Baking|Raspberry season is now at its best.
Harvest season raspberries are like candy on their own, but they are also great for baking. Bake them, for example, into a melt-in-your-mouth crumb pie, which is enough for even a larger coffee party.
Almond grits bring a charming taste to the treat.
Raspberry Shortbread Pie
24 pieces
Preparation time 15 minutes + cooking 45 minutes
3 dl liquid margarine or melted butter
3 dl sugar
6 dl wheat flour
2 dl graham flour
2 teaspoons of baking powder
2 teaspoons of vanilla sugar
2 eggs
2 dl buttermilk
1 ps (80 g) peeled almonds
approx. 8 dl fresh raspberries
1. Preheat the oven to 175 degrees.
2. Mix margarine and sugar in a bowl. Mix the flour, baking powder and vanilla sugar in another bowl. Add the flour mixture to the fat-sugar mixture and knead them together.
3. Separate about a third of the crumb-like mixture into another bowl. Add the eggs and buttermilk to the end of the dough and quickly mix with an electric mixer until smooth. Pour the dough onto baking paper on a rimmed baking sheet.
4. Roughly chop the almonds with a knife and mix them into the crumb mixture set aside. Spread the raspberries on top of the dough. Sprinkle the crumb mixture over the berries. Cook in the oven on a level lower than medium for about 40-45 minutes.
Recipe: Raisa Laine/Gloria’s food and wine
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