Raspberry Goddess Pie
November 14, 2014
If you were a Greek God/Goddess, what would be the dessert of your choice? As a berry lover, I would choose to finish my greek feast with a Raspberry Goddess Pie. But of course, I am no goddess and thus no one would be serving pie to me. I would have to make them on my own.
You can replace the raspberries with any kind of berries that you wish. The buttery crust, along with the tangy and cheesy pie filling, are a match made in heaven.
RASPBERRY GODDESS PIE
Serves 6-8
Serves 6-8
Adapted from Donal Skehan
Ingredients
225g of plain flour
125g of caster sugar
125g of unsalted butter
1 teaspoon of vanilla extract
1 teaspoon of baking powder
250g of raspberries
200ml of creme fraiche
Vanilla ice cream to serve (optional)
Directions
Ingredients
225g of plain flour
125g of caster sugar
125g of unsalted butter
1 teaspoon of vanilla extract
1 teaspoon of baking powder
250g of raspberries
200ml of creme fraiche
Vanilla ice cream to serve (optional)
1. Using an electric mixer, mix together the flour, sugar, butter, vanilla extract and baking powder until it forms a dough.
2. Press the dough into a lined springfoam baking tray. Rest it in the fridge for 30 minutes. Preheat the oven to 225˚C.
3. Mix together the raspberries and creme fraiche in a bowl and then spread over the base of the pie dough.
4. Bake in the oven for 15 minutes. Then lower the heat to 150˚C and bake for a further 15 minutes. Allow to cool and serve slices with vanilla ice cream. You can also serve them cold from the fridge.
2. Press the dough into a lined springfoam baking tray. Rest it in the fridge for 30 minutes. Preheat the oven to 225˚C.
3. Mix together the raspberries and creme fraiche in a bowl and then spread over the base of the pie dough.
4. Bake in the oven for 15 minutes. Then lower the heat to 150˚C and bake for a further 15 minutes. Allow to cool and serve slices with vanilla ice cream. You can also serve them cold from the fridge.
Finally a treat fit for a goddess.
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