Name: Mile High Raspberry Pie
Ingredients: 1/4 c Butter or margarine; 1/4 ts Salt; 2 tb Sugar; 1 Egg yolk; 3/4 c Flour, sifted; 1/4 c Almonds, finely chopped; 12 oz Raspberries; frozen, thawed; 1 c Sugar; 2 Egg whites, room temperature; 1 tb Lemon juice

There is no one gift which offers so strong a temptation both to vanity and to pride – as that of public speaking. If the orator really excels, and is successful, he is the immediate spectator of his success, and has not even to wait until he has finished his discourse; for although the decorum of public worship will not allow of audible tokens of applause, it does of visible ones – the look of interest, the tear of penitence or of sympathy, the smile of joy, the deep impression on the mind, the death-like stillness, cannot be concealed – all seem like a tribute of admiration to the presiding spirit of the scene; and then the compliments which are conveyed to his ear, after all the silent plaudits which have reached his eye – are equally calculated to puff him up with pride. No men are more in danger of this sin than the ministers of the Gospel; none should watch more sleeplessly against it.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs		Pies, Fruits, Freezer	8	Servings

INGREDIENTS

1/4	c	Butter or margarine
1/4	ts	Salt
2	tb	Sugar
1		Egg yolk
3/4	c	Flour, sifted
1/4	c	Almonds, finely chopped
12	oz	Raspberries; frozen, thawed
1	c	Sugar
2		Egg whites, room temperature
1	tb	Lemon juice

INSTRUCTIONS

RASPBERRY FILLING
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.
Posted to MC-Recipe Digest V1 #666 by Leon & Miriam Posvolsky
<posvolsk@centroin.com.br> on Jul 11, 1997

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