Berry pie in the slow cooker

Photo: Getty
Wheat flour200 gramsChicken eggs2 piecesSugar150 gramsUnsalted butter120 gramsSour cream200 grams1 tspLemon juice1 tbsp.Raspberries100 gramsBlueberry100 gramsBlackberry8 berries
  • Servings:
  • Preparation time:15 minutes
  • Cooking time:60 minutes
  • Flow temperature:Warm dish
  • Processing Type:Baking

You can bake a berry pie with any seasonal berries. From what berries you take, will depend on what tastes and combinations you get in this simple, but fragrant dessert.

Cooking method:

First you need to prepare the dough. Melt the butter in a water bath. In a deep bowl, beat the eggs with sugar. Add sour cream, warm (not hot!) Butter, beat again. Soda extinguish lemon juice, add to the egg-sour cream mixture and mix everything thoroughly. Pour the sifted flour in small portions and knead the dough.

Cover a bowl of multivarki with baking paper. Pour the dough, spread out and put on top of a neat layer of raspberries and blueberries. Berries should be slightly buried in the test.

Then cook the cake in the "Baking" mode for about 65 minutes.After the end of the mode, carefully remove the pie from the slow cooker by the edges of the parchment paper.

Place the dessert on a flat platter and top with fresh blueberries.

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