Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Fruits
Freezer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter or margarine
1/4 teaspoon Salt
2 tablespoons Sugar
1 Egg yolk
3/4 cup Flour -- sifted
1/4 cup Almonds -- finely chopped
-----RASPBERRY FILLING-----
12 ounces Raspberries; frozen -- thawed
1 cup Sugar
2 Egg whites -- room temperature
1 tablespoon Lemon juice
ds Salt
1 cup Heavy cream; whipped
1/2 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.
