Ingredients

100 grams (0.5 cup) all-purpose flour
180 milliliters (0.75 cup) milk
60 grams (0.25 cup) sugar
4 eggs
10 grams (1 packet) vanilla sugar or 1 packet vanilla extract
50 grams (0.25 cup) butter
450 grams (1 pound) raspberries or cherries
Ice cream for serving
We recommend:

Instructions

Step 1

Prepare the Batter

Mix eggs, sugar, vanilla extract, and flour in a large bowl.
Melt the butter in the microwave and add it to the batter, mixing thoroughly.
Gradually add the milk while stirring until the batter is smooth. This should take about 5 minutes.

Step 2

Bake the Pie

Preheat the oven to 200°C (390°F).
Grease a baking pan with butter.
Spread the raspberries or cherries evenly in the pan.
Pour the batter over the fruit.
Bake for 10 minutes at 200°C (390°F), then reduce the temperature to 180°C (355°F) and bake for an additional 25-30 minutes.

Step 3

Serve and Enjoy

Dust the pie with powdered sugar and add a scoop of ice cream before serving.
Don't worry if the pie rises significantly during baking; it will settle to the right size as it cools.

Servings

Want to make your Raspberry-Cherry Pie truly unforgettable? 🥧 Here are some fun and fancy serving suggestions:

**Classic**: Serve your warm slice with a generous scoop of vanilla ice cream. The cold ice cream perfectly complements the warm pie, making every bite divine.

**Gourmet Delight**: Add a drizzle of raspberry or chocolate sauce and garnish with fresh mint leaves for that extra touch of elegance. 🌿🍫

**Family-Friendly**: For a easy family dessert, cut the pie into smaller pieces and serve with a dollop of whipped cream and a few fresh berries on top. 🍓🍇 Perfect for kids!

**Breakfast Treat**: Yes, pie for breakfast! Top a slice with some Greek yogurt and a sprinkle of granola for a delightful morning kickstart. 🥣🍽️

Equipment

Variations

Making dietary adjustments? No problem! Here are some gluten-free and vegan options for this recipe:

**Gluten-Free Option**: Replace the all-purpose flour with a gluten-free flour blend. Make sure to check the flour's package instructions, as some blends have specific requirements for baking. 🌾🚫

**Vegan Option**: Swap out the butter for a plant-based alternative, such as coconut oil or vegan butter. For the eggs, use a flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water for each egg). Replace the milk with almond or any plant-based milk. 🥥🌱

Faq

  • Why did my pie turn out soggy?

    This can happen if the fruit releases too much liquid during baking. Try using fresh, firm berries and avoiding frozen fruit. Also, ensure to bake it at the right temperature.

  • Can I use other fruits instead of raspberries and cherries?

    Absolutely! Blueberries, peaches, and blackberries are all great alternatives. Feel free to mix and match to suit your cravings.

  • How do I know when the pie is done?

    The pie should be golden brown and set in the center. Insert a toothpick; it should come out clean or with just a few crumbs.

  • Is it ok to prepare the batter in advance?

    It's best to use the batter immediately for optimal fluffiness and texture. If you must, prepare the batter no more than a few hours in advance and store it in the refrigerator.

  • How can I prevent the pie from sticking to the pan?

    Ensure you thoroughly grease the pan with butter or use a non-stick baking spray. Also, let the pie cool slightly before attempting to remove it.

  • Can I double the recipe?

    Yes, you can! Just make sure to use a larger baking pan and adjust the baking time accordingly. Keep an eye on it while it bakes to avoid over-baking.

Nutrition facts

Quick Raspberry Pie in 10 Minutes
Recipe Yield:8 servings
Calories:Approximately 230 calories per serving
Calories (Min - Max):210 - 250
Total Fat:10g
Saturated Fat:6g
Protein:6g
Total Carbohydrate:28g
Total Sugars:18g