Raspberry Filo Crinkle Pie
This is one of the easiest puddings ever but looks so impressive and tastes as good as it looks.
Ingredients
100g melted butter
2 cups frozen raspberries (don’t defrost)
1 packet filo pastry
500g Farro custard
1 egg
Icing sugar, for dusting
Method
Preheat the oven to 200°C.
Use a little of the butter to grease a large baking dish. Scatter half the berries at the bottom of the dish. Take 2 sheets of filo and fold them accordion style. Stack the folded sheets in the dish so the folds are facing upwards. Repeat until the dish is full and all of the filo has been used up.
Bake for 10 minutes to start browning the filo. Remove from the oven and drizzle the remaining butter over the filo/ Bake for another 10 minutes.
Meanwhile, whisk the Farro custard with the egg. Pour the custard egg mix over the filo and top with the raspberries.
Bake for a further 25 minutes. Allow to cool for 10 minutes before serving. We like to serve this with lashings of whipped cream.