MILE-HIGH RASPBERRY PIE

Mile-High Raspberry Pie image

Number Of Ingredients 16

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Almond Pastry:
1/4 cup butter
1/4 teaspoon salt
2 tablespoons sugar
1 egg yolk
3/4 cup sifted flour
1/4 cup finely chopped almonds
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Filling:
1 (10- to 12-ounce) package frozen raspberries; or 2 1/2 cups fresh raspberries
1 cup sugar for frozen or 1 1/3 cups for fresh
1 tablespoon lemon juice
dash of salt
2 egg whites, room temperature
1 cup heavy cream, whipped
1/2 teaspoon almond extract

Steps:

Cream butter, salt, and sugar until light and fluffy. Add egg yolk; beat well. Stir in flour and almonds to make a stiff dough. Press into a 9-inch pie pan. Refrigerate 30 minutes, then bake for 10 minutes at 400°, until golden. Filling: Thaw raspberries if frozen. Place raspberries in large bowl of mixer. Add sugar, lemon juice, salt, and egg whites. Beat 15 minutes, or until stiff. Fold in whipped cream and almond extract. Mound in baked pastry shell. Freeze until firm.

Nutrition Facts : Nutritional Facts Serves