Raspberry Pie Recipes

Dough with Almonds Recipe
1¼ cups of flour
2-3 tablespoons of sugar
15 grams of almonds, minced
125 grams of butter, in small pieces
1 egg yoke, lightly whipped
2-3 tablespoons. of ice cold water

Raspberry Filling Recipe
90 grams of raspberries
2 egg yokes
2 egg whites
¼ of a cup of sugar
½ cup of whipped cream
8 teaspoons of Jell-O powder, dissolved in ½ cup of hot water left to cool

Preparation of Dessert

1. Dough: Place the flour, sugar, and almonds in a bowl and stir well.  Add the butter and whip until you have a sandy mixture.  While the mixer is on add the egg yokes and the necessary water to form decent dough.  Place the dough over a floured table and roll on it for a couple minutes. Wrap in plastic and refrigerate it for about 30 minutes.
2. Stretch the dough over a floured table and cover an oiled pie mold with aluminum. (20 cm. diameter) Refrigerate for 15 minutes cover the dough with paper towels, place on top dry grains. (lima bean, chick pea, beans) Place in the oven for 10 minutes  Take out the paper towels and grains and leave cooking for another 10 minutes or until the dough is cooked and starts turning brown. 
3. Filling: Blend the raspberries to reduce to pulp.  Strain it to extract the seeds.  Place the egg yokes, and the sugar in a bowl and whip until fluffy.  Aside whip the egg whites till creamy.
4. Slowly stir the whipped cream with the whipped egg whites, and egg yokes.  Mix half of the dissolved gelatin with the raspberry pulp, and the other half of dissolved gelatin with the whipped cream, and egg whites, and yokes.
5. Serve large spoons of the egg mixture in the baked pie, and then add teaspoon of the raspberry mixture.  Repeat this process until you are finished with both mixtures and the having filled the crust about 2/3.  Slip a spatula into the filling for the purpose of semi mixing both fillings. Refrigerate for 3 hours or until the Jell-O curdles. Arrange on the pie fruits to your liking right before serving it.

8 servings