Lenten raspberry pie
Description
Before adding raspberries to the batter, you don’t need to thaw them until they release juice—it’s enough for them to break apart into individual berries. Chill the baked pie thoroughly and dust it with confectioners’ sugar, since its sweetness is moderate.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour room-temperature water into the bowl, add vegetable oil and a banana. Purée with an immersion blender until smooth.
- 3
Step 3
Add sugar and salt. Mix again with the blender.
- 4
Step 4
Add the flour and baking powder. Stir.
- 5
Step 5
The finished dough should be thick and stretchy, and easy to stir with a spoon.
- 6
Step 6
Grease the baking pan with vegetable oil. Pour half of the batter into it.
- 7
Step 7
Spread the raspberries over the dough.
- 8
Step 8
Spread the remaining dough over the berries. Distribute evenly. Bake in an oven preheated to 180°C for 30–35 minutes.
- 9
Step 9
After the specified time, check if the pie is done by inserting a skewer; it should come out dry. Remove the finished pie from the tin, transfer it to a board, and leave it to cool completely. Before serving, dust with icing sugar.
- 10
Step 10
The baking is ready. Serve with tea.