desserts / deserti / jälkiruoat

Raspberry Summer Pie / Ljetna pita od malina / Kesäinen vadelmapiirakka

A few weeks ago, Helsinki weather gave us a warm and sunny glimpse of the summer. However, that did not last very long and to beckon the sunshine back we decided to bake the ultimate summer pie. This vibrant and fresh pie is for those who love the sour flavor, so taste the filling before baking and adjust with honey to your personal preference. The pie can also be made in a square tin and cut into little squares or bars after cooling. Even if its a bit chilly outside you can invite the summer over to visit your kitchen :)

berry-2

(adapted from Food Doodles)

Crust:

  • 110 g butter
  • 100 g brown sugar
  • 1 tsp vanilla sugar
  • pinch of salt
  • 140g flour

Filling:

  • 4 eggs
  • 35 g flour
  • 80 ml honey
  • zest of large lemon
  • 150 ml lemon juice
  • 2 dl raspberry puree (from
    about 400 g frozen raspberries)
  • 50 ml maple syrup
Kora:

  • 110 g maslaca
  • 100 g smeđeg šećera
  • 1 žličica vanilin šećera
  • prstohvat soli
  • 140 g brašna

Punjenje:

  • 4 jaja
  • 35 g brašna
  • 80 ml meda
  • korica velikog limuna
  • 150 ml limunovog soka
  • 2 dl soka od malina (od oko
    400 g smrznutih malina)
  • 50 ml javorovog sirupa
Taikina:

  • 110 g voita
  • 100 g fariinisokeria
  • 1 tl vanilliinisokeria
  • rippaus suolaa
  • 140 g jauhoja

Täyte:

  • 4 kananmunaa
  • 35 g jauhoja
  • 80 ml hunajaa
  • yhden sitruunan kuori
  • 150 ml sitruunamehua
  • 2 dl vadelmasoseta, eli
    400 g vadelmia (pakaste)
  • 50 ml vaahterasiirappia

berry-1

  1. Preheat oven to 175° C and butter a round baking tin (about 25 cm in diameter).
  2. Beat together butter and sugar until fluffy, 4-5 min. Add vanilla, salt and flour, beating until combined.
  3. Press the dough into the baking tin, even it out, and use a fork to make small holes. Bake the crust for 17-18 min until the edges are golden, and allow to cool before adding the filling.
  4. Thaw and puree the raspberries, using a sieve to make sure all the seeds are removed.
  5. In a separate bowl, beat the flour and eggs until smooth. Add honey, lemon zest and lemon juice, beating well. Then add the raspberry puree, mix, and pour over the crust.
  6. Bake for 20 minutes until the filling has set. Cool in the fridge before serving.
  1. Zagrijte pećnicu na 175 °C i namastite okrugli kalup veličine oko 25 cm.
  2. Za tijesto, zajedno miksajte maslac i šećer 4-5 min. Dodajte vanilin šećer, sol i brašno, te dobro izmiksajte.
  3. Utisnite tijesto u kalup i izbodite viljuškom po cijeloj površini.
  4. Pecite oko 17 minuta, dok rubovi ne postanu zlatni. Ostavite da se malo ohladi prije punjenja.
  5. Otopite maline i protisnite ih kroz cjedilo da uklonite sjemenke. 
  6. U posebnoj posudi, izmiksajte brašno i jaja. Dodajte med, limunovu koricu i sok, sok od malina i dobro izmiksajte.
  7. Ulijte preko kore i pecite 20 minuta. Ohladite prije posluživanja.
  1. Lämmitä uuni 175 asteeseen ja voitele uunivuoka (n. 25 halkaisijainen).
  2. Vatkaa voi ja sokeri kunnes kuohkeaa, n. 4-5 min.
  3. Lisää vanilliinisokeri, suola ja jauhot, sekoita hyvin.
  4. Laita taikina uunivuokaan, tasoita ja käyttäen haarukkaa tee reikiä taikinaan. Paista uunissa 17-18 min.
  5. Soseuta vadelmat ja ottaa siemenet pois käyttäen siivilää
  6. Vatkaa jauhot ja kananmunat kunnes sekoitus on tasainen. Lisää hunaja, sitruunankuori ja sitruunanmehu, vatkaa lisä.
  7. Viimeiseksi lisää vadelmasose, vatkaa nopeasti ja lisää taikinaan
  8. Paista piirakka uunissa 20 min kunnes täyte on jähmettynyt
  9. Anna viilentyä ennen kuin tarjoilet
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