How to Cook Raspberry Pie
Ingredients needed for raspberry pie:
- 5 free-range eggs
- Sugar, 1 ½ cup (about 325 g)
- Wheat flour, 4 cups (about 550-600 g)
- Cooking butter, 200-250 g
- Baking soda, ½ teaspoon
- Sour cream, 150 g (could be replaced with Greek yoghurt)
- Raspberry jam, 3-4 tablespoons
- Chopped walnuts, 200 g
Cooking instructions for raspberry pie:
Now prepare pastry. Separate eggs yolks from whites. Put egg whites in the fridge. Beat up the yolks with 1 cup of sugar (200-220 g), add 200-250 g of soften cooking butter and 150 g of sour cream. Add ½ teaspoon of baking soda. Then add 4 cups of flour (about 550-600 g) and mix everything carefully. You can use mixer if you prefer, but better do it with wooden spoon.
Preheat the oven up to 200º C. Take baking tray, oil it and sprinkle over with dried breadcrumbs or crushed cookies. Entire bottom and sides of the baking tray have to be fully covered with breadcrumbs.
Split the pastry in 5 equal parts. If you have 5 equal baking trays, then you can cook all parts at once, otherwise you need to cook each pastry part separately. Distribute pastry part on baking tray and cook it in preheated oven for 20 minutes. Cook each part as described. When ready, take out cooked shortcakes from the oven, put on baking paper on the table and let them to cool. After that continue to sweet layers preparation.
Beat up cooled egg whites with the rest of sugar until it turns into thick, dense foam (better use a mixer). If egg whites beat up badly, you can cool it more and add some lemon juice. Fold 3-4 tablespoons of raspberry jam into the mixture. As a result you should get lightly rose dense cream. Add chopped walnuts (add more than shown in recipe, if you like them very much).
Then spread the raspberry cream mixture on the shortcakes and put them one on another. Save more cream for the upper shortcake and sprinkle with walnuts.
The pie is even better, when it is left in the fridge for a couple of days, then the shortcakes become saturated with the cream.
