Recipe - Mile High Raspberry Pie

One fourth cup Butter or margarine
One fourth teaspoon Salt
2 tablespoon Sugar
1 Egg yolk
Three fourths cup Flour, sifted
One fourth cup Almonds, finely chopped

RASPBERRY FILLING
12 ounce Raspberries; frozen, thawed
1 cup Sugar
2 Egg whites, room temperature
1 tablespoon Lemon juice

ds Salt 1 cup Heavy cream; whipped One half teaspoon Almond extract Cream butter, salt
and sugar until light and fluffy. Add egg yolk and beat well. Stir in flour
and almonds to make a firm dough. Press into a 9" pie plate. Refrigerate 30
minutes. Bake at 400~ for 15 minutes or until golden. Thaw raspberries. In
a large bowl, combine raspberries, sugar, egg whites, lemon juice and salt.
Beat for 15 minutes or until stiff. Fold in whipped cream and almond
extract. Mound in baked pastry shell. Freeze until firm.

Posted to MCRecipe Digest V1 #666 by Leon & Miriam Posvolsky
posvolsk@centroin.com.br on Jul 11, 1997