Raspberry and Nut Pie
8 servings
60 minutes
Raspberry and nut pie is a refined dessert of European cuisine that combines tender dough, tart-sweet raspberries, and crunchy walnuts. The origins of such pies trace back to the traditions of French and German baking, where berries and nuts were used to create sophisticated flavor contrasts. This pie enchants with its aroma of vanilla and fresh berries, while its texture is airy with a light crispy crust. The tartness of the raspberry complements the sweetness of the dough, and the nuts add richness. An ideal dessert for tea parties and cozy evenings, it can be served warm or chilled, complemented by a scoop of vanilla ice cream or a dollop of whipped cream.
1
Beat the eggs with sugar, then add sour cream, baking powder, vanilla sugar, and beat again.
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Sour cream: 1 jar
- Baking powder (raising agent): 2 teaspoons
- Vanilla sugar: 30 g
2
Pour oil into the obtained mass and mix well, then add flour and knead a liquid dough.
- Vegetable oil: 0.5 glass
- Wheat flour: 2 glasss
3
Grease the mold with oil and pour half of the batter, place 2/3 of the raspberries and half of the chopped nuts on top, pour the remaining batter, add raspberries, and sprinkle with nuts.
- Vegetable oil: 0.5 glass
- Raspberry: 400 g
- Walnuts: 200 g
- Raspberry: 400 g
- Walnuts: 200 g
4
Bake at 180 degrees for 35-40 minutes.
