Pot Pie

For the pot pie, first cream the soft butter with sugar and eggs with a mixer until fluffy. Then stir in the remaining ingredients.

Butter a 26 cm cake tin and sprinkle with the breadcrumbs. Pour the curd mixture into the mold, spread the raspberries on the surface of the dough and bake in a preheated oven at 180 degrees for about 45 minutes.

Preparation Tip:

The tablespoons in the recipe are large tablespoons, as in grandmother's time. Today's tablespoons are smaller, in this case add 1-2 tablespoons more semolina in the curd mixture.

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