Raspberry pie in a slow cooker

Name: Raspberry pie in a slow cooker
Total time: 1 h 15 min
Yield: 8
Ingredients: 200 g Wheat flour; 150 g Sugar; 100 g Butter; 1 teaspoon Baking powder; 3 Chicken eggs; 1.5 cup Raspberries; 1 teaspoon Powdered sugar

Delicate, amazingly tasty and aromatic raspberry pie! A simple but very tasty raspberry pie for a family tea party can be easily prepared using a slow cooker. Now in winter it’s not difficult to find fresh raspberries in the store, but if you have frozen raspberries from your own plot, then that’s even better. The baked goods will turn out even more natural and healthier, tastier and more aromatic. Minimum effort, maximum result!

65

11010

Emily Gonzalez

Recipe author

Calories

300kcal

Protein

5g

Fat

13g

Carbs

41g

*Nutrition per serving

Ingredients

Servings: 8

200g

150g

100g

1teaspoon

3

1.5cup

1teaspoon

Step-by-step preparation

Cooking time: 1 hr 15 mins

STEP 1
Preparing the ingredients.
STEP 2
The eggs need to be chilled, so it is better not to remove them from the refrigerator in advance.
STEP 3
Beat the eggs with sugar until foamy, just until the sugar is completely dissolved.
STEP 4
Take the butter out of the refrigerator in advance so that it is soft. Beat it together with the egg mixture.
STEP 5
Add sifted flour mixed with baking powder to the mixture. Knead the dough until it turns out homogeneous and has the consistency of thick sour cream. You may need more or less flour, depending on the consistency of the dough. For baking with baking powder and the properties of flour, read the articles at the end of this recipe.
STEP 6
Pour the dough into a greased multicooker pan.
STEP 7
Place raspberries on top. Set on the “baking” program for 50 minutes. When the beep sounds that it is ready, do not open the multicooker lid and let the cake stand in the pan for 15 minutes. The time and mode may differ for you; read about the operation of different multicookers at the end of this recipe.
STEP 8
Remove the cake from the mold, place it on a plate, decorate with raspberries and sprinkle with powdered sugar. Serve with tea. It is delicious both hot and cold. Bon appetit!

Comments on the recipe

Eleno4ka

31.08.2023

4.7

The raspberries began to ripen, so I decided to bake a raspberry pie in a slow cooker. I added a little salt to the eggs and beat them with sugar, replaced half the butter with butter margarine, added it to the beaten eggs, beat everything together, poured in the sifted flour with baking powder, mixed, put it into a greased multicooker bowl, and put raspberries on top. Bake in the “baking” mode for 45 minutes at a temperature of 180 degrees. Apparently my dough turned out a little thicker than the author’s (most likely due to the characteristics of the flour) - since the berries did not sink, they remained almost on the surface. But the pie rose well, baked perfectly, and turned out delicious, soft, and aromatic. Decorated it with a mesh of melted chocolate. A wonderful recipe for tea drinking! Thank you Snezhana!