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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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We have raspberry bushes, so I'm always looking for recipes using this delicious fruit. This is one of our favorites. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/3 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 tablespoons cold butter |
1 egg, lightly beaten |
2 tablespoons milk |
meringue: |
2 egg whites |
1/2 cup sugar |
2 cups fresh or frozen unsweetened raspberries |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter. Combine egg and milk; stir into flour mixture (dough will be sticky). Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
2. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Fold in raspberries. Spoon over the crust.
3. Bake at 350° for 30-35 minutes or until the meringue is golden brown. Cool completely on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
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