Mile High Raspberry Pie

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter or margarine
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Sugar
1		Egg yolk
3/4 cup	46g / 1.6oz	Flour - sifted
1/4 cup	23g / 0.8oz	Almonds - finely chopped
		Raspberry Filling
12 oz	340g	Raspberries; frozen - thawed
1 cup	198g / 7oz	Sugar
2		Egg whites - room temperature
1 tablespoon	15ml	Lemon juice

Recipe Instructions

ds Salt 1 c Heavy cream; whipped 1/2 ts 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.

Source:
Deborah Madison - Prodigy Guest Chefs Cookbook

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