1 lemon juice
2 teaspoons Rhum
1 teaspoon Vanilla extract
3 Apples (or pears)
1/2 lb raspberries
1/2 cup plain flour (2 tablespoons)
5 tablespoon sugar
3 eggs
1 cup or 1 cup and a half of milk (depending of the eggs size)
Salt (1 pinch) Preheat the oven to moderate 180 ° C (350/400 ° F).
Brush a 23cm (9inch) glass or ceramic shallow pie plate with melted butter.
Sift the flour into a bowl, add the sugar and the salt.
Make a well in the center, add the eggs and mix until smooth and free of lumps.
Add the milk gradually then the Rhum, vanilla extract and the lemon juice.
Spread out the apples cut into small pieces and the raspberries onto the pie plate.
Pour the batter over the fruits and bake for 35-40mn. The batter should be risen and golden.
Remove from the oven and let cold. You can eat cold or slightly warm, but it is easier to cut and serve when it is cold