Himbeer Kuchen (Raspberry Custard Pie)

[Mike Muth]

Himbeer Kuchen (Raspberry Custard Pie) - a German recipe
If you are using frozen raspberries, use 2 - 2 1/4 pounds.
Serves 8.
440 Calories, 41 grams net carbs, 19 grams fat per serving.

1 1/2 cups sifted flour
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons cinnamon
1/2 cup butter
4 eggs, divided
1 1/2 quarts raspberries
1 tsp water
1 teaspoon cornstarch
1/2 cup heavy cream

Sift the flour, salt, 1 1/2 tablespoons sugar, and cinnamon together.
Cream the butter
Combine the flour mixture and the butter to make a smooth dough.
Add 2 beaten eggs.
Mix well.
Chill the dough for an hour.
Spread with wooden spoon in 9 inch pie pan.
Cover bottom and sides of the pan with pastry.
Bake the crust at 450° F for 15 minutes.
Wash berries and drain.
Add the rest of the sugar to the berries.
Mix well
Spread the berries evenly in the pie shell, saving the raspberry juice which remains in your bowl.
Bake at 375° F for 10 minutes.
Remove the pie from the oven and let cool.
Mix 1 teaspoon water and the cornstarch.
Mix the cornstarch into 2 beaten eggs.
Add 1/2 cup of cream.
Mix well.
Cook and stir in top of double boiler over hot water until custard is thickened.
Pour the custard over the slightly cooled pie.
Cool before serving.