Vanilla redcurrant pie
Vanilla is delicious in both the creamy filling and the tender dough.
Ingredients · Servings 6–8 pieces
- 100 g baking margarine
- 1 dl sugar
- 1 first
- 2½ dl gluten-free flour mix
- 1 teaspoon baking powder
- ½ teaspoon vanilla sugar
- 4 dl spring water
- 1 can (200 g) heavy cream (not light)
- 1 first
- ½ dl sugar
- 1½ teaspoons vanilla sugar
Method · 45 min
- Cream the room temperature fat and sugar in a bowl. Add the egg, beating well. Combine the dry ingredients. Add the flour mixture to the dough and mix until smooth.
- Press the dough into the base and sides of a greased pie pan (ø 24 cm). Spread the berries on top.
- Mix the cream, egg and sugar together. Spread the mixture over the berries.
- Bake the pie in the lower part of the oven at 200 degrees for 25–30 minutes.
