Raspberry pie with syrup
12 servings
80 minutes
Raspberry pie with syrup is a true embodiment of Russian culinary tradition, where the tenderness of pastry meets the brightness of fresh berries. This dessert surprises with its lightness, airiness, and richness of flavors. The sweetness of the creamy dough harmoniously combines with the refreshing tartness of raspberries and citrus notes of orange. The syrup made from raspberries and cream makes the pie rich and juicy, giving it a refined sound. Historically, such pies were prepared for family celebrations to delight guests with exquisite pastries. This recipe is a simple yet genius play of textures and aromas, perfectly suited for cozy tea times. It can be served as an independent dessert or complemented with ice cream and berries, enjoying each bite as a work of art.
1
Beat room temperature butter with eggs, gradually adding sugar until the mixture becomes fluffy.
- Butter: 130 g
- Chicken egg: 2 pieces
2
Sift the flour with the baking powder and gradually mix it into the butter mixture; you can use dough hooks or continue beating with standard attachments at low speed.
- Wheat flour: 200 g
- Baking powder: 2 teaspoons
3
Pour in the room temperature 10% cream while whisking the mixture and bring it to a homogeneous state. If the mass is too liquid, you can add a little flour; if it's too thick, add more cream.
- Cream 10%: 200 ml
- Wheat flour: 200 g
- Cream 10%: 200 ml
4
Add the zest of one orange and vanilla extract to taste to the mixture.
- Orange zest: to taste
- Vanilla extract: to taste
5
Add raspberry (200g) to the dough (note, raspberries should not be washed!! this berry requires careful handling, if washed, it must be eaten immediately; washed raspberries are not used in baking). Gently mix the dough so that the raspberries are evenly distributed and not crushed.
- Raspberry: 350 g
6
Grease the pan with oil (I used a 22 cm diameter pan) and dust with flour, pour in the batter, and bake in the oven at 180°C for 40-50 minutes (if the pan is smaller in diameter, reduce the baking time).
- Butter: 130 g
- Wheat flour: 200 g
7
For the sauce, blend 150g of raspberries with an orange, then strain the mixture through cheesecloth.
- Raspberry: 350 g
- Oranges: 1 piece
8
Add sugar and cream (35%) to the mixture. Simmer until thickened over medium heat.
- Cream 35%: 50 ml
9
For decoration, Italian meringue can be used; it should be prepared and spread over the pie's surface, then topped with syrup and baked at 120°C for 10 minutes. The finished pie can be decorated with raspberries and served with sauce.
- Raspberry: 350 g
10
The sweet-sour and very aromatic sauce perfectly complements the slightly moist and crumbly taste of the pie. The recipe is relatively simple, and this is just the case where the end justifies the means))