Mile High Raspberry Pie -

1/4 teaspoon Salt

2 tablespoons Sugar

1 Egg yolk

3/4 cup Flour -- sifted

1/4 cup Almonds -- finely chopped

--RASPBERRY FILLING-- 12 ounces Raspberries; frozen -- thawed

1 cup Sugar

2 Egg whites -- room temperature

1 tablespoon Lemon juice

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

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.