Nina's Pie Tops / Rhubarb pie

We had Fika at one of our friends house a few days ago and she made for us these fruit pies with wonderful cake like crust on top. I fell in love with the pie tops so she gave me her recipe. I don't know if there is a different terminology to this type of pie but I've called the dough style "pie tops" instead of pie crust. These pie tops are more fluffy, when cooked, than regular pie crust and the dough is spread over the fruits. Let me know if there's a different terminology to this style of pie. You can use any fruit as the fillings. Here is the recipe..

Nina's Pie Tops:
100 g. Butter
1 1/2 dl Sugar
2 dl Flour
1 tsp Baking powder
1 egg

Dough's cooking time is 40-45 minutes at 150 Celsius.

1. Melt the butter.
You can melt it on a pan or if you are lazy, in the microwave for about 40 sec.
2. Mix the flour and the baking powder together.

Then you beat the egg and the sugar together.
Next you add half the flour to the egg and sugar mixture. Mix well.

Then add the butter...mix. And finally add the rest of the flour.

The batter should be thick and sticky.

FILLINGS: (I'm making rhubarb for this example)

For the filling I went out and thinned my mother-in-law's rhubarb plants.

Slice up enough rhubarb to fill a 10 inch pie pan.

Add sugar to your taste I like mine to be a bit sweet so I added 1 dl of sugar.

Spread the topping mixture on top. Then bake in the oven for 40-45 minutes at 150 Celsius.

It should come out golden brown and a bit crispy on top.

It is best with some vanilla sauce. YUM!

DECILITER 1 dl= 100 ml ~ 1/2 cup
MATSKED 1 msk = 15 ml= 1 Tablespoon
TESKED 1 tsk = 5 ml = 1 teaspoon
CUP 1 cup = 240ml
1 Celsius = 33.8 Fahrenheit (150 C = 302 F)