Raisinée pie

14 February 2017

It’s a pie from Switzerland, where I grew up. Raisinée is a Swiss specialty. A huge amount of apple and/or pear juice is being reduce in copper kettles on wood fire. The result is a thick, delicious, tart and sugary concentrate of juice, which is used in the preparation of many desserts. But it’s also delightful to accompany a cheese platter…




  • 130g (1 cup) of all-purpose flour
  • 100g (1 tbsp) of salted butter
  • 50g (4 tbsp) of sugar
    (half granulated sugar and half brown sugar)
  • 30ml (2 tbsp) of cold water


  • 6 tbsp of Raisinée
  • 3 tbsp of brown sugar
  • 8 tbsp of liquid cream 30%
  • 1 tsp of agar-agar

Mix sugar and flour, add softened butter. Knead well, add 30ml (2 tbsp) of cold water all at once. Form a ball of dough. (It should come off easily; if it sticks, add some flour). Separate the dough in two pieces. Roll the first one on a floured parchment paper sheet. Line a pie dish (keep the baking paper).Roll out the second piece of dough and cut out leaves, flowers or the patterns of your choice to decorate the pie. Brush the patterns with melted salted butter and sprinkle with brown sugar for a crispy result.

Bake the bottom of the pastry and the different patterns for fifteen minutes in a medium heat oven. Set aside. (Watch the patterns as they will be ready before the dough), take them out of the oven as they are golden and let cool. Set aside.

Meanwhile, mix the Raisinée, sugar, cream and agar-agar (which you will have previously mixed in a little bit of cream). Whisk well, then spread over the pre-cooked dough.

Return to the oven for about half an hour, on low heat.

Right out of the oven, the pie is still slightly liquid, but it hardens as it cools. Let chill a bit before decorating.


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