Sunday 16 September 2012


Click here for the 'Seeds of Eaden' seed shop

This recipe is best made using fresh raspberries that are in season from June onwards.


Pie filling 
1 lb fresh raspberries 
8 oz sugar
2 tablespoons tapioca
1 tablespoon butter
2 tablespoons cornflower

Short crust pastry (either pre-rolled or made from 10 oz/250g  plain flour, 50 oz/140 g butter, 3 tablespoon water, 1 egg and a pinch salt).
1 egg, beaten 
2 tablespoons caster sugar


In a large bowl, combine the sugar, tapioca, cornflower and raspberries and leave to stand for 15 minutes.

Divide the pastry into two. Roll out the first piece of pastry and line a 10" pie dish.

Transfer the raspberry filling into the pie dish and dot with butter. Roll out the second piece of pastry and place over the top of the pie dish.  Press firmly around the edges to join the seam and trim, placing a hole in the centre of the pie to allow steam to escape.  

Glaze with the egg and sprinkle with sugar.

Cook in an oven set to 200C/400F for 40 minutes or until the pie is golden brown.

Serve with vanilla ice-cream.

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