Mile High Raspberry Pie
Yield
servingsPrep
45 minCook
15 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| ¾ | cup |
all-purpose flour
sifted |
|
| ¼ | cup |
almonds
finely chopped |
*
|
| Raspberry filling | |||
| 12 | ounces |
raspberries
frozen, thawed |
|
| 1 | cup |
sugar
|
|
| 2 | each |
egg whites
room temperature |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | dash |
salt
|
*
|
| 1 | cup |
heavy whipping cream
whipped |
|
| ½ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 177 | ml |
all-purpose flour
sifted |
|
| 59 | ml |
almonds
finely chopped |
*
|
| Raspberry filling | |||
| 346.8 | ml/g |
raspberries
frozen, thawed |
|
| 237 | ml |
sugar
|
|
| 2 | each |
egg whites
room temperature |
*
|
| 15 | ml |
lemon juice
|
|
| 1 | dash |
salt
|
*
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 2.5 | ml |
almond extract
|
*
|
Directions
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 inch 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.
