| 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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