| | Directions | | In a 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 into the bottom and the up sides of a greased 9 inch pie plate; set aside. In a mixing 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. Bake at 350° for 30-35 minutes or until browned. Cool on wire rack. Refrigerate leftovers. Yield 6-8 servings. |
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| Ingredients | | - |  | 1 cup flour |
| - | | 1/3 cup sugar |
| - | | 1 teaspoon baking powder |
| - | | 1/4 teaspoon salt |
| - | | 2 tablespoons cold butter |
| - | | 1 egg, beaten |
| - | | 2 tablespoons milk |
| - | | Topping |
| - | | 2 egg whites |
| - | | 1/2 cup sugar |
| - | | 2 cups unsweetened raspberries |
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