10 amazing raspberry pies

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Bananas, chocolate or the most delicate curd cream can be hidden under the layer of berries.

1. Simple pie with raspberries, chocolate and cream cheese dough

Ingredients

• 140 g cream cheese;
• 85 g butter;
• 190 g sifted flour;
• 250 g raspberries;
• 2 tablespoons of sugar;
• ½ teaspoon of potato starch;
• 100 g of chocolate spread.

Preparation

Mix cheese and butter with a mixer until smooth. Add flour and knead the dough. Wrap it in cling film and refrigerate for at least an hour. Then roll out the dough into a rectangle and place on a baking sheet lined with foil.

Combine raspberries, sugar and starch. Lightly crush some of the berries with a fork to let the juice flow. Brush the dough with chocolate paste, stepping back a little from the edges. Top with raspberries.

Wrap the edges of the dough and place the cake in an oven preheated to 180 ° C for 45-50 minutes, until it is lightly browned.

5 Ingredient Chocolate Fondant →

2. Sponge cake with raspberry-cream interlayer

Ingredients

• 250 g butter + a little for lubrication;
• 250 g icing sugar + 2 teaspoons for cream;
• 4 eggs;
• 250 g sifted flour + a little for sprinkling;
• 2½ teaspoon baking powder
• 1 orange;
• 150 ml whipping cream;
• a pinch of vanillin;
• 4 tablespoons raspberry jam or preserves
• 150 g raspberries.

Preparation

Whisk in butter and icing sugar. Add the eggs one by one, whisking thoroughly with a mixer after each addition. Combine flour, baking powder and finely grated whole orange zest. Pour the flour mixture into the butter mixture and mix well.

Oil two 20 cm baking tins, line the bottom with parchment and lightly dust it with flour. If you only have one pan, just bake the biscuits one at a time. But do not forget to wash the mold after preparing the first biscuit and prepare it for baking.

Divide the dough into molds and flatten. Bake for 20-25 minutes at 190 ° C, until the biscuits are raised and lightly browned. The toothpick should come out clean from the finished baked goods. Cool the biscuits slightly, carefully remove them from the molds and cool completely.

Add vanillin and 2 teaspoons of powdered sugar to the cream. Beat thoroughly with a mixer until creamy.

Brush the top of one sponge cake with raspberry jam or jam. Spread the cream and raspberries on top. Cover with a second biscuit. If you wish, you can sprinkle the finished cake with powdered sugar.

A simple recipe for a biscuit cake with berries →

3. Pie with raspberries, bananas and butter cream

Ingredients

• 300 g sifted flour;
• 1 teaspoon salt
• 210 g sugar;
• 260 g butter;
• 1 egg;
• 4-6 tablespoons of cold water;
• 1 tablespoon cornstarch
• 700 ml of milk;
• 2 eggs;
• a pinch of vanillin;
• 2 large bananas;
• 250 g raspberry jam or jam;
• 2 tablespoons of warm water;
• 170 g raspberries.

Preparation

Combine flour, ½ teaspoon salt and 10 g sugar. Add 220g diced cold butter and crush into crumbs. Add egg and water and knead the dough. Wrap it in cling film and refrigerate for half an hour. Roll out the chilled dough and distribute over a baking dish.

Place parchment on top of the dough and sprinkle with dry peas or beans to prevent the crust from puffing up during baking. Place in an oven preheated to 180 ° C for 20 minutes. Then remove the parchment and weight and bake for another 10 minutes.

In a saucepan, combine 200 g sugar, ½ teaspoon salt and starch. Pour in milk and place over medium heat. Cook, stirring constantly, until the mixture thickens. Reduce heat, simmer for a couple of minutes and remove mixture from stove.

Add beaten eggs and mix thoroughly. Put the pan on the heat again, bring to a boil and cook for another 2 minutes. Remove from heat, add remaining butter and vanillin and stir. Cool slightly, place cling film on the surface of the cream and refrigerate for half an hour.

Cut the bananas into slices. Spread half of the cream over the cake base, lay out the bananas and cover with the remaining cream. Tighten with cling film and refrigerate for at least 6 hours.

Combine jam, water and half a raspberry. Cover the cake with this mixture and garnish with the rest of the berries.

An easy way to bake banana bread without a recipe →

4. Chocolate Raspberry Pudding Pie

Ingredients

• 150 g shortbread cookies;
• 100 g sugar;
• 80 g butter;
• ½ teaspoon cinnamon
• 2 pinches of salt;
• 350 g raspberries;
• 3 tablespoons cornstarch
• 1 tablespoon cocoa
• 480 ml of milk;
• 3 egg yolks;
• 170 g dark chocolate;
• a pinch of vanillin;
• 1-2 tablespoons of powdered sugar.

Preparation

In a blender, grind the cookies, 50 g sugar, melted butter, cinnamon and a pinch of salt until smooth. Place the mixture in a baking dish and tamp on the bottom and sides. Bake at 180 ° C for 10-11 minutes, until the base is lightly browned.

Place half of the raspberries in a strainer and place over a clean container. If the raspberries are not too juicy, you can leave them in a sieve for 1-2 hours so that the juice begins to stand out from the berries. Grind raspberries in puree through a sieve.

In a saucepan, combine the starch, remaining sugar, a pinch of salt and cocoa. Pour in milk and, stirring occasionally, bring to a boil over medium heat. Continue stirring the milk for a few minutes until the mixture thickens.

In a separate bowl, beat the egg yolks and whisk slowly in the milk mixture. Pour it back into the pot and simmer for another 3 minutes. Remove from heat, add melted chocolate, vanillin and raspberry puree and mix thoroughly.

Spoon the pudding onto the cooled cookie base and flatten. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight. Garnish with the rest of the berries and powdered sugar before serving.

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5. Wet raspberry pie

Ingredients

• 115 g butter + a little for lubrication;
• 220 g sugar;
• 3 eggs;
• 125 g sifted flour;
• ½ teaspoon salt;
• ½ teaspoon baking powder;
• 400 g raspberries;
• 2 tablespoons of powdered sugar.

Preparation

Beat the softened butter and sugar with a mixer. Add eggs one at a time, stirring after each addition. Combine the flour, salt and baking powder, and while whisking, gradually add the flour mixture to the butter mixture.

Grease a baking dish with butter and add the dough to it. Spread the raspberries on top. You can take even more berries, then the cake will turn out to be even more moist.

Place the dish in an oven preheated to 180 ° C for 45-50 minutes. Sprinkle the icing sugar on the cake 20 minutes after cooking.

Three-layer miracle cake according to the Japanese recipe →

6. Pie with raspberries and curd cream

Ingredients

• 200 g sifted flour;
• 1 teaspoon baking powder
• 100 g butter;
• 200 g sugar;
• 2 eggs;
• 400 g of fat cottage cheese;
• 100 g sour cream;
• a pinch of vanillin;
• 400 g raspberries;
• 2 tablespoons of powdered sugar.

Preparation

Mix flour with baking powder. Add the diced cold butter and half the sugar and crush into crumbs. Add 1 egg and knead the dough.

Roll out the dough to the size of the mold and put it there, pressing it against the bottom and sides. Use a fork to make a few cuts on the bottom of the pie base and place in the oven preheated to 180 ° C for 15 minutes.

Whisk the cottage cheese, sour cream, egg, vanillin and remaining sugar with a blender until creamy. Spread the cream over the baked base and top with the raspberries.

Bake the cake for another 35 minutes. Cool and sprinkle with powdered sugar before serving.

10 recipes with cottage cheese for every taste →

7. Pie with raspberries, honey, whiskey and granola

Ingredients

• 150 g butter;
• 50 g brown sugar;
• 3 eggs;
• 100 ml of liquid honey;
• 50 ml of whiskey;
• 250 g sifted flour;
• 2½ teaspoons baking powder
• 50 g oatmeal;
• 250 g raspberries;
• 100 g of granola (you can buy it ready-made or make it yourself).

Preparation

Mix softened butter and sugar with a blender until creamy. Add eggs, honey and whiskey and whisk. In a separate bowl, combine flour, baking powder, and oatmeal. Put the flour mixture in the butter mixture and mix thoroughly.

Line a baking dish with parchment, place half of the dough there and flatten. Spread the berries on top and cover with the remaining dough. Sprinkle granola over the dough.

Bake the cake for 20 minutes at 180 ° C. Then lower the temperature to 170 ° C and cook for another 40-50 minutes. If the granola starts to burn, cover the tin with foil. You can check the readiness of the cake with a toothpick: it should come out of it clean.

Tsar's treat: classic "Medovik" with sour cream →

8. Sand pie with raspberries and red currants

Ingredients

• 300 g sifted flour;
• 1 teaspoon salt
• 260 g butter;
• 4-6 tablespoons of water;
• 200 g of red currants without twigs;
• 300 g raspberries;
• 2 tablespoons of potato starch;
• 2 tablespoons lemon juice
• 2 teaspoons of grated lemon zest
• 200 g sugar;
• 1 egg;
• 1 tablespoon of milk.

Preparation

Combine flour and salt. Add 230g diced cold butter and stir until crumbly. Pour in water and knead to a homogeneous dough. Divide it in half, wrap with cling film and refrigerate for an hour.

Then roll half of the dough into a thin layer and spread over the bottom and sides of the baking dish. Refrigerate the dough for half an hour.

Combine currants, raspberries, starch, lemon juice, zest and sugar. Place the berry filling in a mold with chilled dough. Place a few small cubes of the remaining butter on top.

Roll out the second part of the dough into a thin layer. Beat the egg with milk and brush some of this mixture over the edge of the dough that has the filling. Cover with a second layer and seal the edges firmly. Place the pie in the freezer for 20 minutes or in the refrigerator for 40 minutes.

Make several cuts on the surface of the dough to allow air to escape during cooking. Brush the dough with the egg mixture. Bake the cake at 220 ° C for 20 minutes. Reduce the temperature to 180 ° C and cook for another 40 minutes, until the cake is browned.

2 quick red currant jelly recipes →

9. Raspberry cheesecake

Ingredients

• 220 g shortbread cookies;
• 1 tablespoon brown sugar
• 100 g butter;
• some vegetable oil;
• 370 g raspberries;
• 150 g white sugar;
• 370 g of low-fat natural yogurt;
• 220 g cream cheese;
• 60 g icing sugar;
• 120 g whipping cream.

Preparation

Grind the cookies and sugar in a blender. Add melted butter and stir well until smooth. Grease a baking dish with a removable bottom with vegetable oil and tamp the cookie mixture firmly on the bottom. Place the mold in the freezer while you cook the filling.

Combine raspberries, sugar and 1 tablespoon of yogurt in a blender. With a mixer on full power, beat the cream cheese until fluffy. Add the remaining yogurt and powdered sugar to the cheese and beat again thoroughly. Add the raspberry mixture and beat again.

Whisk the cream in a separate container until creamy. Add them to the raspberry cheese mixture and stir gently with a spatula or spoon. Place the filling on the cookie base and flatten.

Put the pie in the refrigerator for at least 4 hours, and preferably overnight. Take it out of the refrigerator 5-10 minutes before serving.

11 perfect cheesecake recipes for those who love classics and experiments →

10. Pie with raspberries and lemon icing

Ingredients

• 125 g flour;
• 150 g sugar;
• ¼ teaspoon of salt;
• ¼ teaspoon baking powder;
• 1 tablespoon grated lemon zest
• 115 g butter;
• 2 eggs;
• 1 egg yolk;
• 5 tablespoons lemon juice
• a pinch of vanillin;
• 130 g raspberries;
• 90 g icing sugar.

Preparation

Combine flour, sugar, salt, baking powder and lemon zest. In another container, beat the melted cooled butter, eggs, yolk, 3 tablespoons of lemon juice and vanillin. Pour this mixture into the flour mixture and stir until smooth.

Add coarsely chopped raspberries to the dough and stir. Line a small baking dish with parchment. Place the dough in there, flatten and bake for 25-30 minutes at 180 ° C.

Whisk in remaining lemon juice and powdered sugar. Cover the cooled cake with icing and refrigerate for an hour until the icing hardens.