Hindbærsnitte Pie

Recipe af Erin Chapman, The American Pie Company

Indulge in our “pie tribute” version of this Danish classic treat. Tart raspberry filling sandwiched between a buttery golden shortbread crust and vanilla shortbread crumble. Then topped with a proper smothering of glaze and sprinkles!

Makes ca. 8 servings

Crust
240 g flour
50 g sugar
110 g butter
2 egg yolks
1/4 teaspoon salt

Filling
500 g frozen raspberries
100 g sugar
1 tablespoon + 1/2 tsp cornstarch (ca. 10 g) (Majsstivelse)
1/4 teaspoon salt

Crumble
150 g flour
50 g sugar
100 g butter, cold, cubed
1/2 tsp vanilla essence or extract
1/4 tsp salt

Glaze & Sprinkles
150 g powder sugar
2 to 2 1/2 Tablespoons milk
Rainbow sprinkles of your choice!

HOW-TO

CRUST
Mix all ingredients in a bowl with an electric mixer until tiny fine crumbles.
Be sure not to overmix or it will turn into a dough ball :-)

Pour the mixture into a pie pan press into pan and evenly up the sides, forming a crust shape, making sure the bottom isn't too thin and at least a 1/2 cm thick.

Toast in a preheated oven at 160 for 10-12 minutes. Set aside.

FILLING
While the crust is toasting in the oven, mix the frozen raspberries, sugar, cornstarch and salt into a saucepan and simmer on low heat for about 15 minutes, stirring occasionally, until slightly thickened.

Allow to cool a bit.

CRUMBLE
Add all crumble ingredients to a large bowl and mix and squeeze with your fingers, press with a fork, or use a pastry blender to mix the shortbread crumble into a loose crumbly mixture.

ASSEMBLE & BAKE
Pour the prepared raspberry filling into the toasted crust. Top with the prepared crumble

Bake at 160 C (varmluft recommended) for 35 minutes, or until the filling is slowly bubbling and the top crumble is softly golden brown. Cool completely to room temperature or chill in refrigerator.

TO TOP
Mix powder sugar & milk until smooth. The glaze should be VERY thick in texture, almost hard to stir. (it will slowly spread itself over the top of the pie)

Pour over the cooled pie and spread around evenly, then top with rainbow sprinkles, ala the Danish hindbærsnitter in the bakeries!

Enjoy!