Crème Fraîche Raspberry Pie

By Irish Yogurts Clonakilty

Crème Fraîche raspberry pie with salted caramel yogurt ice cream

Method

Raspberry Pie

Use a 9inch pie dish
Using a freestanding electric mixer with a paddle attachment mix the butter and flour together until there are no lumps of butter and they form a fine crumb consistency.
Add the caster sugar and mix through. Add the egg and mix until a dough starts to form.
Don’t overwork the pastry or it will become stiff and brittle.
Turn the pastry out onto a lightly floured surface and bring it together by hand until it is smooth and even.
Form into a ball and flatten slightly, wrap the pastry in cling film and place in the fridge to rest for approximately 30-40 minutes.
Once the pastry has rested, roll out onto a lightly floured surface until it is about 5 mm thick.
Grease your pie dish with a little butter. Line the pie dish with the pastry, pressing it gently into the base to make sure it is sitting neatly in the dish.
Using a small knife, trim the edges in line with the pie dish.
Allow the pie crust to rest in the fridge again for approximately 20 minutes.
To bake ’blind’, preheat the oven to 170c. Line the pie crust loosely with baking parchment and fill it with ceramic baking beans (or a dried bean like haricot beans).
Blind-bake the pie for 10 minutes with the baking beans.
Then remove the baking beans and paper and continue to bake for a further 15-20 minutes or until the crust is an even golden-brown colour. Allow to cool before filling.
To make the filling, mix together the eggs and sugar in a medium bowl until combined, add the flour, lemon zest, Irish Yogurts Clonakilty Half Fat Crème Fraîche and the vanilla extract.
Mix well until the filling is smooth and all the ingredients are incorporated.
Pour the filling into the pie crust.
Place the fresh raspberries in a neat circular pattern into the crème fraiche filling and push down until almost submerged.
Turn the oven down to 160c, and bake the pie for approximately 40 – 45 minutes or until the filling is set.
Check the filling by gently shaking the pie dish. It should wobble very slightly but should not be watery.
Allow pie to cool. Refrigerate until set and completely cooled.

Ice Cream *You will need and ice cream maker i.e. Andrew James Ice Cream Maker.

Have your ice cream bowl frozen for 24 hours.
Set up the ice cream maker as per instructions.
Combine the Sicilian Lemon live yogurt and the condensed milk in a medium to large jug.
Whisk to combine. In a separate bowl whisk the cream into soft peaks an fold the cream into the yogurt mixture and pour into the ice cream maker which is already turned on.
Allow to churn for 20- 30 minutes. Scrape the ice cream out of the ice cream maker and into a container and freeze for 24 hours.

Ingredients

For pastry