French Chef Guy Martin offers us this moist raspberry pie, made in no time! What’s more, it’s very low in calories, so why deprive yourself?
Prep Time: 15 minutes
Baking Time: 30 minutes
Difficulty: easy
Yield: a 9.5 inches (24 cm) diameter mould
Ingredients
- 4.2 oz granulated sugar (120 g)
- 3 eggs
- 1 tablespoon butter, melted (10 g)
- 1 tablespoon crème fraiche
- zest of 1 lemon
- 7 oz all-purpose flour (200 g)
- 8.8 oz raspberries (250 g)
Instructions
Preheat oven to 350°F (180°C).
In the bowl of a food processor, beat the eggs, add the sugar and whip vigorously to whiten.
Melt the butter in the microwave or in a saucepan.
Zest the lemon.
Add the melted butter, lemon zest and cream to the mixture and mix.
Add flour and mix.
Pour the batter into the pan.
Spread the raspberries on top.
Bake for 25 to 30 minutes.
Check for doneness with a knife tip.
Enjoy warm, right out of the oven if you can’t resist or cold!