Delicious Fruit Cake, Custard Pie with Raspberries

A simple but delicious pie recipe:

Filled with a special egg cream and raspberries, this “half-covered” pie is cleverly sliced and folded over the top. After baking, raspberries are spread as a decoration on the exposed egg cream top.

Place flour and sugar in a large enough bowl. Cut light butter into pieces and add. Rub everything together quickly between your fingers until crumbly. Add the liquid and knead the dough quickly, but only until it holds together. Leave to rest in a cool place for half an hour.

For the filling, beat egg yolks and sugar until creamy. Stir through cornflour, ginger and Mlich (1) and add. Heat remaining milk with scraped out vanilla pulp and stem, pour to yolk cream while stirring. Return this to the frying pan, stirring constantly until just before boiling. The cream will thicken. Remove vanilla bean stem, fold in light butter one piece at a time and cool.

Roll out just under 2/3 of the dough. Spread it on the greased baking pan. Pour in the egg milk. Put some raspberries aside, spread the rest evenly on top. Roll out a lid from the remaining dough. Brush it with beaten egg yolk. Score crosswise in the center and fold back the corners. Brush the edge of the pie pan with egg white, place the lid on the filling and press the edges of the dough together. As you like, make triangle from dough scraps

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