Post by tassi on Jan 5, 2009 0:10:06 GMT -6
RASPBERRY PIE [fresh]
implements required...
large deep-dish pie dish....
ingredients:-
enough sheets shortcrust pastry to line your pie dish ~ and cover the filling thawed...[approx 3]
1.1/3rd x cups sugar ~ or sweetener...
4 x tablespoons tapioca...
2 x tablespoons cornflour...
5 x [1 kg] cups fresh or frozen unsweetened raspberries thawed...
1 tablespoon butter...
egg wash ...
1 x tablespoon sugar...
method:-
in a large bowl combine the sugar, tapioca, cornflour and raspberries and let stand for 15 minutes..
line your pie dish with the pastry ...
add the raspberry filling and dot with butter...
fit the top of the pie with the remaining pastry ~ trim, seal and flute the edges ~ cut slits in the top...
brush with the egg wash ~ sprinkle with the sugar
bake in a 170°C /350°f. oven for 50~55 minutes or until crust is golden brown..
cool down and serve with cream/clotted cream/icecream.....
implements required...
large deep-dish pie dish....
ingredients:-
enough sheets shortcrust pastry to line your pie dish ~ and cover the filling thawed...[approx 3]
1.1/3rd x cups sugar ~ or sweetener...
4 x tablespoons tapioca...
2 x tablespoons cornflour...
5 x [1 kg] cups fresh or frozen unsweetened raspberries thawed...
1 tablespoon butter...
egg wash ...
1 x tablespoon sugar...
method:-
in a large bowl combine the sugar, tapioca, cornflour and raspberries and let stand for 15 minutes..
line your pie dish with the pastry ...
add the raspberry filling and dot with butter...
fit the top of the pie with the remaining pastry ~ trim, seal and flute the edges ~ cut slits in the top...
brush with the egg wash ~ sprinkle with the sugar
bake in a 170°C /350°f. oven for 50~55 minutes or until crust is golden brown..
cool down and serve with cream/clotted cream/icecream.....